Greek Salad

Greek Salad

5 Oz Fresh Spinach
¼ Cup Red Onion, sliced thinly
2 Large Radishes, sliced thinly
½ Cup Cucumber, peeled, seeded & cubed
4 Oz Feta Cheese, divided
10 Kalamata Olives
2 Tbsp Flat Leaf Parsley
1 Lg Green Onion, roughly chopped
1 Tbsp Lemon Juice
1 tsp Mustard
2 Cloves Garlic, crushed
2 Tbsp Extra Virgin Olive Oil


In a blender or small food processor add 2 oz of Feta, parsley, green onion, lemon juice, mustard, garlic and olive oil. Blend until smooth. This makes a very thick dressing so you may have to stop and scrape down the sides often. For a thinner dressing you can increase the olive oil to 1/2 cup.

Wash and dry spinach then break it up into bite sized pieces. Toss with dressing. Top with red onion, radishes, cucumber, remaining feta cheese and kalamata olives.

Carbs: ~20-30 net for the whole thing. Serves 2 as a meal or 4-6 as a side.

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