In case you haven't noticed, I've
been following the paleo diet/lifestyle for almost 30 days now. I was
afraid going away for the 4th of July was going to be difficult to stay on
track but it really wasn't. And I was able to introduce my family to a
bunch of new paleo (or mostly paleo) recipes. This was one of those recipes and we all enjoyed
it.
Dressing:
1 cup White Wine Vinegar
1/3 cup Extra Virgin Olive Oil
2 tbsp Crushed Capers (optional)
Zest and Juice of 1 Lemon
1 tbsp Greek Seasoning (McCormick’s is dependable and sugar-free)
1 tsp Kosher Salt
1 tsp Black Pepper
1 cup White Wine Vinegar
1/3 cup Extra Virgin Olive Oil
2 tbsp Crushed Capers (optional)
Zest and Juice of 1 Lemon
1 tbsp Greek Seasoning (McCormick’s is dependable and sugar-free)
1 tsp Kosher Salt
1 tsp Black Pepper
Paleo Greek Salad
4 cups Chopped Romaine
1 ½ cups Tomato Chunks
1 ½ cups Cucumber Chunks
¼ cup Chopped Purple Onion
¾ cup Kalamata Olives
¾ cup Pepperoncini Peppers (optional)
1 cup Paleo Greek Dressing
4 cups Chopped Romaine
1 ½ cups Tomato Chunks
1 ½ cups Cucumber Chunks
¼ cup Chopped Purple Onion
¾ cup Kalamata Olives
¾ cup Pepperoncini Peppers (optional)
1 cup Paleo Greek Dressing
Dressing Combine all ingredients together in a large measuring cup and stir well.
Salad:
Combine all ingredients in a large bowl and toss with the salad dressing.
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