Healthy Greek Salad Recipe

In the New Year everyone is looking for fresh, light healthy recipes so I thought I'd share one of my all time favorite salad recipes. This one is hearty and it doesn't skimp on flavor or nutrition.  Many times when my clients hear salad at first they think, "bo-ring." So it's always my own personal challenge to provide non-boring, super tasty, easy and "I almost forgot I'm eating a salad" kinda recipes. Like the one I have for you today!

I like to make a BIG salad that will last a few days in the fridge as an easy grab-and-go main course or side salad, especially on busy weeks. This salad goes great with grilled salmon or grilled shrimp for an added protein, making this a hearty main course and a for sure crowd pleaser. 

When storing the leftover salad, add a paper towel to your airtight container to absorb the extra moisture and keep the lettuce crisp all week. Enjoy!

You'll need: 

• 1 large head of romaine, wash and chopped

• 1 organic cucumber, halved and sliced thin

• 4-5 fresh radish bulbs, sliced thin

• 1 sweet red onion, thinly sliced (I use the mandolin on the thinnest setting)

• 1 can organic garbanzo beans

• 1 can pitted black olives or kalamatta (I use whichever I have on hand at the time which is typically one or both)

• Vegetarian stuffed grape leaves (You can find at the salad bar section of Whole Foods or in a can at Whole Foods or Trader Joe's - I've even made my own but that's a recipe for another day)

• Optional: Goats milk Feta Cheese, to sprinkle once salad is plated (of course you can leave this off for a dairy-free option)

To make:

In a larger bowl, add ingredients as listed above. Serve by tossing with olive oil and red wine vinegar, a pinch of oregano, Himalayan sea salt and fresh cracked pepper or your favorite dressing.