Greek Salad
| 5 Oz | Fresh Spinach |
| ¼ Cup | Red Onion, sliced thinly |
| 2 Large | Radishes, sliced thinly |
| ½ Cup | Cucumber, peeled, seeded & cubed |
| 4 Oz | Feta Cheese, divided |
| 10 | Kalamata Olives |
| 2 Tbsp | Flat Leaf Parsley |
| 1 Lg | Green Onion, roughly chopped |
| 1 Tbsp | Lemon Juice |
| 1 tsp | Mustard |
| 2 Cloves | Garlic, crushed |
| 2 Tbsp | Extra Virgin Olive Oil |
In a blender or small food processor add 2 oz of Feta, parsley, green onion, lemon juice, mustard, garlic and olive oil. Blend until smooth. This makes a very thick dressing so you may have to stop and scrape down the sides often. For a thinner dressing you can increase the olive oil to 1/2 cup. Wash and dry spinach then break it up into bite sized pieces. Toss with dressing. Top with red onion, radishes, cucumber, remaining feta cheese and kalamata olives. Carbs: ~20-30 net for the whole thing. Serves 2 as a meal or 4-6 as a side.
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