Author Notes: I made this salad on a night that one does not feel like a salad (pizza was making its way into every one of my thought processes), but I made a promise to myself the night before – when I thought I could make up drinking 5 margaritas by eating healthy food the next day. This salad definitely beats its insipid salad friends by far! —Kristina's Cooking
Serves: 2 large salads
Ingredients
Dressing
-
1/4
cup Olive Oil
-
2
tablespoons Red Wine Vinegar
-
1
tablespoon Balsamic Vinegar
-
1
Garlic Clove, Pressed
-
1
teaspoon Dried Greek Oregano
-
1/2
teaspoon Agave Nectar
Salad
-
4
Small Tomatoes, Chopped
-
1
Half Red Onion, Diced
-
3
Small Japanese Cucumbers, Chopped
-
1
Half Red Bell Pepper, Chopped
-
1
tablespoon Parsley, Finely Chopped
-
1
tablespoon Fresh Basil, Finley Chopped
-
Feta Cheese Crumbles, As Much As You Like
-
1/2
cup Rotisserie Chicken, Chopped
-
1
Small Avocado, Chopped
-
1
cup Torn Baby Spring Lettuce Mix
Directions
- Mix all dressing ingredients in a mason jar, and shake until mixed through. Set aside.
- Put all salad ingredients in a salad bowl and mix as much dressing into it as you like. Enjoy!