I am always on the search for easy recipes to clean out my fridge. I am also googling salad ideas. I love, love, love salad. It’s so healthy and makes for a simple lunch. I work for home, so time of the essence for me and I don’t like eating sandwiches day after day.
Plus, I am obsessed with Greek Salad. It’s literally the only salad that I order from Panera – I absolutely LOVE it. It’s salty, tangy, and refreshing and uses ingredients that most people have in their pantry.
Traditional Greek Salad is made with chopped up tomatoes, cucumbers, onion, feta cheese, and Kalamata onions and tossed with Greek vinaigrette. I always find that Greek salad needs more greens, so I add mixed salad. You can substitute for your favorite lettuce leaves or spinach leaves.
If you have strawberries, slice them up and add them. I had leftover roasted Brussels sprouts, so I added that as well. This is such a versatile salad. If you have leftover rotisserie chicken, shred that and add it. You can also toss in bacon bits or cooked bacon pieces too. Enjoy!
Greek Salad with Strawberries and Roasted Brussels Sprouts
- 1/2 bag Organic Spring Mix Salad
- 1/2 cup cherry tomatoes, halved
- 1/4 English cucumber, chopped into bite-sized pieces
- 1/4 red onion, sliced thinly
- 1/4 cup feta cheese
- 8 Kalamata olives, pitted and sliced in half
- 6 strawberries, sliced
- 1 cup roasted Brussels sprouts
- 1/2 cup shredded Rotisserie chicken (optional)
- 2 slices cooked bacon, crumbled (optional)
- 1/4 cup your favorite Greek salad dressing
- Sea salt and coarsely ground black pepper, to taste
- In a salad bowl, combine all the ingredients (except for the dressing and salt and pepper).
- Drizzle your favorite Greek salad dressing on top. Toss to evenly coat.
- Sprinkle sea salt and coarse ground black pepper, to taste.