Here is a yummy way to get your veggies. This could easily be made into a main dish with the addition of some chicken. —Oops! Were you gonna eat that?
Lemon Oregano Vinaigrette
clove garlic, minced fine (or "pasted" with some coarse salt)
freshly squeezed lemon juice
red wine vinegar
extra virgn olive oil
Kosher salt and freshly cracked black pepper
small head of red leaf lettuce, chopped
jarred roasted red peppers, chopped
cooked brown or green lentils
small carrot, peeled and sliced
small red onion, thinly sliced
almonds, toasted and coarsely chopped
In This Recipe
Make the vinaigrette: in a small bowl, combine the garlic, zest, lemon juice, vinegar, honey and oregano. Stir to combine. Add the dijon mustard and olive oil and whisk to form an emulsion. Season with salt and pepper to taste.
In a large serving bowl, add the lettuce, red peppers, lentils, feta, carrot and onion. Toss to combine.
Dress the salad with the vinaigrette and toss to thoroughly coat. Sprinkle the toasted almonds over the top. Serve immediately.