Greek Salad (4 servings)
1/4 cup fresh lemon juice
1 small clove of minced garlic
1 Tbsp. honey
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbsp. Extra Virgin Olive Oil
1 1/2 heads of Romaine - chopped
1 can chickpeas drained and rinsed
1 small yellow pepper - diced
1 cup cherry or grape tomatoes, halved or quartered
1 cup chopped cucumber
1/2 red onion chopped
1/4 cup Kalamata olives
1/3 cup crumbled feta cheese
1/4 cup fresh mint leaves
2 whole wheat pitas toasted and quartered
Whisk together the first 5 ingredients in a bowl - slowly whisk in EVOO until well blended.
Place romaine in a large serving bowl.
Toss in the next 7 ingredients.
Sprinkle mint leaves over the top.
Drizzle the dressing over the salad just before serving and toss.
Serve with pita.