Ingredients

The following ingredients have 2 Servings
  • Mixed greens, preferably with herbs
  • 1 cup thinly sliced broccoli florets
  • 2/3 cup cooked chickpeas
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled feta cheese (optional)
  • 10 pitted Kalamata olives, sliced into thin rounds
  • Handful chopped sun-dried tomatoes*
  • Small handful sunflower seeds or pepitas
  • 1 cup cooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa
  • Drizzle olive oil
  • 1/2 lemon, juiced
  • 1/2 cup quality olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon fine-grain sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon agave nectar or sugar

Instruction

  • Cook the grains (optional): Prepare according to package directions. I like to make extra to freeze for later. Toss the warm cooked grains with a drizzle of olive oil, the juice of 1/2 lemon and a sprinkle of sea salt. Set aside.
  • Make the dressing: In a liquid measuring cup, whisk together the dressing ingredients until emulsified. Transfer to an air-tight container with a lid to store the leftovers.
  • Toast the seeds: In a small pan over medium heat, toast the sunflower seeds/pepitas until they are fragrant and turning golden at the edges, stirring often, about 4 minutes.
  • Assemble the salad: Place a generous portion of greens in two bowls. Divide the remaining salad ingredients, grains included, between the two bowls. Just before you are ready to serve, toss the salad with Greek dressing.