Sundays at my house are often spent making meals for the week. Meal prepping not only saves time and helps prevent unhealthy food choices, it also saves money and reduces trips to the grocery store. I've found that by having premade meals in my refrigerator I spend far less time just thinking about what I'm going to serve for lunch or dinner. I make a list of five meals for the week and salad is always included as a side dish. It can also serve as an entree if you're aiming to keep it healthy.
Lately, I've been been making a variety of salad platters with ingredients that aren't premixed together so everyone can choose only the items they want to eat. Great for picky eaters like my daughter, Finnley! Salad platters also last for several days and can be paired with a bowl of soup or a protein. I love to make Grilled Chicken Skewers or Grilled Salmon with these salad ingredients. My recipe for Greek Salad Dressing pairs beautifully with this.
For this platter I used the following:
Romaine Lettuce
Cherry Tomatoes
Red Onion
Persian Cucumber
Red Bell Pepper
Kalamata Olives
Green Onions
Garbanzo Beans
Fresh Mint
Fresh Dill
Feta Cheese
Greek Dressing Recipe:
Pour 1/2 cup Grapeseed Oil into a measure glass. Squeeze the juice from 1/2 lemon into the glass and fill with Red Wine Vinegar to make 1 cup. Add:
1 clove Garlic - minced
1/2 tsp dried Oregano
1 tsp Kosher Salt
1 tsp Sugar
1/2 tsp White Pepper
Whisk vigorously. Dressing will last up to a week refrigerated.
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