Big Salad! Some nights are big salad nights. It is either unusually hot outside or we have a lot of leftovers and not a lot of time. This big salad includes lettuce, steamed beets, leftover roasted asparagus, green onions, pumpkin seeds, and feta cheese. Add on options are leftover rice, quinoa, steak, and chicken. Feel free to add everything but the kitchen sink.

Here is my favorite super simple salad dressing. I started making this recipe after a trip to Greece. It is light, simple, and requires no measurements. Best of all it highlights the taste of the vegetables without overpowering them.

Ingredients

1 Lemon

Extra virgin olive oil, go for a high-quality olive oil

Salt and pepper

optional 3 Tablespoons of fresh herbs (basil, Italian parsley, cilantro, chives…)

Directions

Make your salad and sprinkle the herbs around the top of the salad if using.

Squeeze lemon onto the salad.

Drizzle the olive oil over the salad.

Spread a pinch of salt and pepper over the salad.

Toss well and taste. You may need to add more olive oil, salt and/or pepper.