Greek Salad is a quick easy dish that satisfies the wide range of eaters.
My carb & cheese loving teen gets bread and cheese in the same meal, a rarity at our house. And I know we are all getting LOTS of fresh leafy greens to help alkalize our bodies. If you want to create a raw food version of this salad, substitute the pita for raw flax crackers and the feta for a nut or seed cheese.
6 cups chopped romaine or greens of your choice
2 small cucumbers, halved, seeds removed, and diced
½ red onion, diced
½ cup crumbled feta
1 clove garlic
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons hummus
salt and pepper to taste
In a large mixing bowl, whisk olive oil, lemon, garlic, salt and pepper with a fork. Add the diced onion and half of the feta, then let the flavors marry while you prepare the lettuce and cucumbers. Toss the lettuce and cucumbers in the dressing. Divide the salad among four plates, top with remaining feta and serve with toasted pita.
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