Hearty Greek Salad with Lemon Parsley Vinaigrette

Hearty Greek Salad with Lemon Vinaigrette

This fresh salad works great as a side dish to your favorite greek meal. Need an idea? Try it with my Grilled Lemon Greek Chicken Pitas or serve it as a main dish with the grilled lemon greek chicken. There are also optional toppings not pictured like feta cheese and olives. I make it both ways, it just depends on what you have on hand or what your dietary needs are- the original recipe is diary free and lower calorie.

Serves 4 as a side. Recipe can easily be doubled.

Salad Ingredients

3 cups chopped fresh spinach

1 1/2 cups cooked bulgar, cooled (see recipe bellow)

1/2 cup cherry tomatoes, cut into halves or fourths (depending on size of tomatoes)

1/2 cup cucumbers, halved and thinly sliced

1/3 cup fresh flat leaf italian parsley, chopped

1/4 cup red onions, thinly sliced

Optional toppings- crumbled feta cheese, sliced olives and lemon wedges.

To assemble the salad- toss all ingredients together including the bulgar and drizzle with half of dressing . Taste and add more dressing as desired.

Lemon Viniagrette

Juice from 1 lemon

1/2 cup extra virgin olive oil

1 tablespoon white wine vinegar

1 tablespoon sugar or honey

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1 clove garlic

2 tablespoons fresh flat leaf Italian parsley

Pulse all ingredients in a blender until well combined.

Bulgar Directions

Cook according to package instructions but cook in chicken broth instead of water.