Feta, Sun-Dried Tomato, Olive and Basil Salad On Baby Greens
9.7g
Net Carbs
6.2g
Protein
35.8g
Fat
2.7g
Fiber
377
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 4 tablespoons Balsamic Vinegar
- 4 ounces Black Olives
- 1 small (3" long) Young Green Onions
- 1 clove Garlic
- 10 leaves Basil
- 4 ounces Feta Cheese
- 6 servings Organic Mixed Baby Greens Salad
- 4 tablespoons chopped Sun-Dried Tomatoes
- 1/2 cup Olive Oil
Directions:
Use Kalamata olives for the best flavor in this recipe.
- Combine the balsamic vinegar, olive oil, garlic (pressed through a press or finely minced) into a small bowl. Season with salt and freshly ground black pepper to taste; set aside.
- In another small bowl combine the feta, tomatoes, diced olives, chopped basil, and chopped green onion.
- Plate greens equally on four plates, top with feta mixture then drizzle with the dressing.
- Optional: top with 4-6 ounces of grilled seasoned protein such as chicken.
