Salads are essential to summer dining. With bbq, light meals and seasonal veggies, salads are the ultimate side kicks.

Ingredients (serves 4)

Salad:

• Cucumber, English, cubed (bite size), 1 cup.
• Bell peppers or baby bell peppers, bite size. Use variety of colours, 1 cup.
• Red onion, cubed, 1 cup.
• Quinoa (1 cup cooked, optional)
• Feta cheese, crumbled, 1/2 cup
• Black olives, 1 cup (canned, save liquid).
• Baby tomatoes, 1 cup, halved
• Chicken breast, cooked or roasted 16 oz, cubes
• Optional: 1 romaine lettuce bunch. If you choose to use this, chop into bite size pieces. Put aside (don’t add to salad).
• Dressing
  • 2 tbsp olive oil
  • 2 tbsp lemon juice or balsamic vinegar (I prefer the sweetness of balsamic but use lemon juice if you want).
  • 2 tbsp juice of canned olives
  • 1 tbsp oregano
  • Salt to taste

Easy peasy! Combine all the ingredients and mix! Add romaine to single serving and top with rest of salad.

Tip: If you have leftovers, store romaine separately from salad so the lettuce does not wither. Makes for a great leftover lunch! Enjoy!!