I’m all about improvising when I have almost All the ingredients for a dish I want to make. Enter my Greek-inspired salad. I swapped Vidalia onion in for red onion, black olives for kalamata, and blue cheese crumbles for feta, and black beans for chickpeas. And you know what? It still tasted like an awesome Greek Salad!
Here’s how I made this with what I had on hand, but feel free to use the traditional ingredients if you have them
- 1 bag Organic Romaine
- 1 lb Free Range Turkey Breasts or Tenderloins
- Hearts chopped
- 1/2 pint Tomatoes
- 1 cup Black Olives
- 1cup Black Beans
- 1 Avocado sliced thin
- 1 small Vidalia Onion sliced thin
- 1/2 cup Blue Cheese crumbled
- 1/2 cup Red Wine Vinegar
- 1/4 cup Extra Virgin Olive Oil
- 1/2 Tsp Dried Oregano (plus a sprinkling for the turkey)
- 1/2 Tsp Dijon Mustard
- 1/2 Tsp Raw Honey
- 2 cloves Garlic minced
- 1 wedge of Lemon, squeezed
- Sea Salt and Pepper to taste
Whisk together the dressing. Use 1/4 of the dressing to marinate the turkey for at least a half hour, or up to 2 hours. Sprinkle with salt, pepper, and oregano. Either grill the turkey or sauté over medium heat until cooked thoroughly until no longer pink, about 4 minutes per side. Cute or shred into bite-sized pieces.
Place lettuce in a large bowl, and place each ingredient on top, arranged in sections. Top with remaining dressing and garnish with fresh lemon wedges.
Sara ~Fresh Foodie Mama