Athena Salad Recipe
- 2 cups baby spinach leaves
- 1 cup romaine lettuce, shredded
- 1/3 cup roasted red pepper, cut into strips
- 10 Greek olives
- 2 ounces feta cheese
- Greek Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1/8 teaspoon garlic powder
- 2 teaspoons fresh oregano
- 1 dash salt and pepper
- In a small jar add the lemon juice, water, garlic, oregano and a dash of salt and pepper each. Shake the jar. Add the olive oil (if you can, set it aside for about 30 minutes to develop deeper flavor).
- Divide the spinach between two plates, top them with the strips of pepper, 5 olives each and then crumble the feta cheese on top. Shake the vinaigrette jar well and drizzle over the salads. Serve at once.
