27/10/2014 0 Comments
Preparation Combine all ingredients in a salad bowl and refrigerate for at least 30 - 40 minutes before serving.
Note: Unlike other salads with Romaine lettuce where the lettuce is finely sliced so that dressings don't settle on the lettuce, this salad calls for nice coarsely cut pieces of lettuce to stand up to the yogurt.
This salad is hearty and delicious!!! Super-nutritious too! Purslane is five times richer in omega-3 fatty acids than spinach, and is high in vitamin C.
1 bunch Purslane
2 green onions or 2 heaping Tbsp red onion, minced
4 oz feta cheese
1 clove garlic, minced
1/3 cup olives, chopped
2 tsp oregano (fresh if possible!)
1½ Tbsp lemon juice
1½ Tbsp red wine vinegar
½ cup olive oil
¾ tsp salt
2 Tbsp fresh herbs or 1 Tbsp dried (your choice, try dill, parsley, or oregano)
¼ tsp coarse ground black pepper
Blend dressing ingredients together in a blender until smooth. Coat the salad just before serving.
Compliments Michelle Toole : healthy holistic living http://www.healthy-holistic-living.com/
1 cup medium cut oatmeal
1/2 cupful boiling water
1/2 level tsp sea salt
1 tsp olive oil or level tsp unsalted butter
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