Ingredients
Scale
- 4 cups of mixed leafy greens (spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, pitted and sliced
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash all vegetables thoroughly and set out the fresh ingredients.
- In a large mixing bowl, layer the leafy greens first, followed by the remaining chopped vegetables, feta cheese, and olives.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve on a stylish plate and enjoy your vibrant salad!
Notes
- For best flavor, consume immediately after preparation.
- Store any leftovers in an airtight container in the refrigerator for 1-2 days.
- Keep the dressing separate until ready to serve for maintaining crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg