This salad is inspired by Olive and Ivy, a fabulous restaurant in Scottsdale, AZ, my favorite vacation spot.
Dressing:
1/3 cup olive oil
Juice of 1 lemon
1 clove garlic, smashed and minced
Dash of salt
Dash of pepper
2 tablespoons fresh oregano, chopped
Salad:
Coarsely chopped mixed greens (2cups)
Coarsely chopped almonds (1/4 cup)
1/3 cup couscous, cooked and cooled
1/2 cup grape tomatoes, split in half
1/2 cucumber, cut into small pieces
1/2 cup feta cheese ( to make it vegan, you can substitute marinated tofu with herb-infused oil)
1 thin sliver of onion, minced and sprinkled on salad
Whisk salad dressing together and let chill in fridge to cool. Mix salad together, but add couscous last. Dress salad and enjoy!
