Chronicles of Less Urban Living, Fresh from In the Night Farm

Greek Zucchini & Spinach Salad

Horse training is hard and addicting work. I don’t like to waste much daylight on food preparation, but nourishment is essential. Here’s what I concocted for Saturday’s lunch:


















Greek Zucchini & Spinach Salad
vegetarian

Dressing:
1 Tbs olive oil
1 Tbs lemon juice
1 tsp lemon zest
1 garlic clove, minced
1 Tbs oregano, dried
1/2 tsp each salt and pepper

Salad:
1/2 zucchini, raw diced
1 roma tomato, diced
1 1/2 cups spinach leaves, torn
1/3 cup red onion, sliced
6 kalamata olives, pitted and sliced
1/4 cup crumbled Feta

Other ingredients:
Whole wheat flatbread

Whisk together dressing ingredients, set aside. Chop salad ingredients. Pour dressing over salad and toss gently to coat. Serve over whole wheat flatbread. Makes one large serving.

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