Greek Salad with Garlic Honey Dressing

MEAL TYPE: Salad, Side Dish

DIETARY RESTRICTION: Gluten-Free, Vegetarian

MAKES 4 SERVINGS

TAKES 10 MINUTES

Greek Salad with Garlic Honey Dressing

This flavorful salad is the perfect excuse to hit the farmer’s market for tender baby kale and peppery arugula. We love how simple it is to throw together—plus the satisfying combination of healthy fats and protein from the pine nuts, olives, and olive oil makes it a meal all by itself. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

¼ cup white wine vinegar

2 Tbs. lemon juice

4 garlic cloves, minced

1 Tbs. honey

½ cup olive oil

sea salt

fresh cracked pepper

3 cups baby kale

3 cups arugula

1/3 cup pine nuts, toasted

1 cup green olives, such as castelvetrano

¼ cup kalamata olives

½ cup heirloom cherry tomatoes, halved

1/3 cup feta cheese, crumbled *optional

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INSTRUCTIONS

Dressing: In a small bowl, combine vinegar, lemon juice and garlic. Let sit for 5 minutes. Whisk in honey and olive oil to emulsify and season with salt and fresh cracked pepper.
In a large bowl, combine kale, arugula, olives, feta and pine nuts. Drizzle the dressing around the sides of the bowl and gently toss the ingredients together using your hands to evenly coat with dressing. Add the tomatoes and season with sea salt and pepper.

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