Growing up, my Greek mother couldn’t get me to eat a green salad. Meat and potatoes were my thing. Thankfully, I’ve changed my evil ways . I still eat meat, but I love my greens. Maybe it’s because my palate grew up, or because I grow organic veggies. Whatever, you’ll love this fresh, crisp, fast salad with homemade croutons.
Nutrition: The green colors tell us that beta carotene is abundant
Greens- Any and all of your favorites. I pick fresh from my garden and mix; spinach, lettuce, kale, dandelions, & arugula
Onions- I love red, chopped or sliced thin, about 1/4 cup
Croutons- homemade- recipe below
Tahini dressing- recipe below
Bread crumbs- Preheat oven to 350. Cube your favorite bread, place on baking sheet, salt and pepper, drizzle with good olive oil. Bake till crips, checking often as they burn quickly. Remove when brown and crisp.
Tahini dressing- 1 tbsp good tahini (found in better food stores), 1 clove smashed, chopped garlic, lemon juice to taste, couple tbsp’s water (2-3) based on consistency you love, salt to taste, blend well.
Salad- chop greens to desired length, I like a course chop, sprinkle with croutons, drizzle with tahini. Bon Appetit!