Summer Greek Salad

By Aurora Jimenez Haydostian
September 5, 2011
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Author Notes: I added leftover quinoa & toasted flax seeds for interest and nutritionAurora Jimenez Haydostian

Serves: 6

  • 1 Yellow bell pepper
  • 2 Red bell peppers
  • 2 Green bell peppers
  • 1 Celery heart
  • 1 Large cucumber
  • 4 Ripe heirloom or garden tomatoes
  • 1/2 cup Feta cheese
  • 1/2 cup Quinoa
  • handfuls Toasted flax seeds
  • Dried or fresh oregano
  1. Wash veggies, peel cucumber
  2. Large dice chop peppers, celery,tomatoes,cucumber
  3. Toss into serving bowl, add quinoa, flax, oregano and feta
  4. Toss and serve with favorite vinaigrette.

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