Greek Salad

Dressing:

     1 Clove Garlic, Or ¼ Tsp garlic powder

     1 Tsp greek seasoning

     1/4-1/2 Tsp sugar (optional)

     1/2-1 Tsp salt (optional)

     ½ C olive oil

     ¼ C Red Wine Vinegar (Use Balsamic if omitting the sugar)

     ¼ C lemon juice

Salad:

1 Cucumber sliced into half-moons

1 Small Red Bell Pepper, chopped

1 Pt Cherry tomatoes halved (Or, up to 4 Roma, cubed)

4 oz feta cheese

1/2-1 Red Onion, thinly sliced

Optional additions:

1 medium avocado, cubed

½ c prepared chickpeas, cooled, or if using canned, rinsed. 

½ c prepared orzo pasta, cooled

Directions:

1. Mix dressing first, and set aside. The sugar and salt are to taste,

the sugar will help balance the acidity of the dressing.

2. If you don’t like the bite of fresh onion, cut them first, breaking them apart into a bowl, and coat with some of your mixed dressing. Put aside while you prepare the rest of your

ingredients.

3. Cut the vegetables.

4. Place all the salad ingredients into a bowl

5. Drizzle your mixed dressing over the top, and mix.

Serve when ready.

Notes:

- Pick a semi-firm avocado for this, otherwise it will disintigrate when you mix.

- Prepare the Orzo according to the instructions on the box, and if fresh, rinse under cold water until cooled so it does not start cooking the rest of your vegetables when you mix.