Half of my lunch is ready, so while I wait for my chicken breasts to cook, I thought I'd share this delicious, healthy salad with you.
I found the recipe in Cooking Light and made it for my Thursday client. It was so good, I knew I'd be making it again this weekend for myself. I'm a big fan of fresh fennel, especially when it's sliced paper thin like in this salad.
I tweaked the dressing a bit, and today I left off the feta cheese; I simply forgot to buy it, and I really don't miss it. But if you like feta, and can remember to buy it, please do add it to the salad.
Time for lunch.
Mediterranean Salad Makes 8 servings
3 tablespoons red wine vinegar 2 tablespoons water 1 teaspoon dried oregano 1 teaspoon black pepper 1 teaspoon dijon mustard 1/2 teaspoon kosher salt 1 cloves garlic -- pressed 4 tablespoons olive oil 1 fennel bulb -- sliced thin, about 2 cups, use mandolin 1/2 red onion -- sliced thin, about 1 1/2 cups, use mandolin 1 cup pitted kalamata olives -- halved 3/4 cup fresh parsley -- chopped 1/4 cup feta cheese -- crumbled 1 15 ounce can cannelini beans -- drained, rinsed 12 cherry tomato -- halved
Make vinaigrette by combining red wine vinegar through olive oil.
Layer the rest of the ingredients in a bowl.
Before serving (an hour before if possible), toss ingredients with dressing.