This is one of my favorite salad recipes to make and share, its loaded with interesting flavors and loads of nutrients. Make a big batch of this salad and save it in the fridge for takeaway lunch mileage. The ingredients support our hormone balancing nutrition plan.
Ingredients
1/3 cup grapeseed oil
1 teaspoon minced garlic
1/4 cup freshly squeezed lemon juice
1/2 teaspoon Lemon peel minced
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon cumin seed, ground
1/8 teaspoon freshly ground black pepper
Salad:
4 hearts of romaine, chopped (almost 8 cups)
3/4 cup crumbled sheep milk’s feta cheese
3/4 cup vine ripened cherry tomatoes, halved
3/4 cup peeled and diced organic perisan cucumber
1/3 cup pitted kalamata olives
1/4 cup thinly sliced red onion
1/3 cup finely chopped cilantro
1/3 cup finely chopped mint
Pita chips (optional)
BPA Free container of Garbanzo beans
Spiced Garbanzos:
Mix BPA Free container of garbanzo beans with generous amount of chili powder, cumin, garlic powder, paprika, turmeric and sea salt.
To make the Vinagrette: In a small skillet, over low heat, gently warm the grapeseed oil and garlic until fragrant. This is an extra step but well worth it if you have time. In a medium bowl whisk together the grapeseed oil and garlic mixture, lemon juice, extra virgin olive oil, salt, cumin and pepper. Taste and adjust the seasoning.
To Serve: In a large bowl, combine the romaine hearts, pita chips, feta, cherry tomatoes, cucumber, olives, red onion, cilantro, mint and 3/4 cup of the vinaigrette; toss well, adding more vinaigrette if needed to coat the leaves. Divide the salad among 3 or 6 chilled salad plates. Serve immediately. Serves 6 as a side dish, 3 as a lunch. Top with protein of choice if desired. Enjoy!
