Greek Salad with Broccoli and Sun-Dried Tomatoes
Full recipe at cookieandkate.com
Utensils needed:
- 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