Spinach and Kale Greek Salad with Feta-Lemon Vinaigrette
For the Salad
5 oz baby kale leaves
5 oz baby spinach leaves
1 cup cherry tomatoes, cut in half
1 cup chopped cucumbers
1 6 oz can olives, drained and cut in half (I used regular black olives; Kalamata olives would also be great for this salad.)
1/2 red onion, peeled and cut into thin lengthwise slivers
2-3 oz. crumbled Fake Feta
For the Dressing
2 Tablespoons fresh squeezed lemon juice
2 teaspoons red wine vinegar
1/4 teaspoon Greek Seasoning
4 Tablespoons extra virgin olive oil
2 Tablespoons finely-crumbled Fake Feta
1. Whisk together the lemon juice, red wine vinegar, Greek seasoning, and olive oil and when it’s combined whisk in the 2 tablespoons of finely-crumbled Fake Feta. If your greens are slightly wilted from being in the fridge, give them a good soak in the salad spinner with ice-cold water and then spin dry.
2. Peel the cucumbers in strips, leaving some peel on for looks, then cut cucumbers in half or quarters lengthwise and cut into slices. (If you’re lucky enough to have fresh garden cucumbers, they don’t need to be peeled.) Drain olives well and cut in half. Cut cherry tomatoes in half. Cut the peeled red onion into thin lengthwise strips.
3. Put the dried greens and red onion strips into a bowl and toss with desired amount of dressing so the greens are moistened to your liking, saving some dressing to drizzle over the top. Arrange greens in individual bowls and top each one with some of the cucumbers, tomatoes, and olives. Drizzle a little more dressing over the vegetables if desired; then top each salad with Fake Feta and serve.