But we ate the salad as an appetizer and then gave ourselves some time before we moved on to the main course that we had with some puris (roll out whole wheat flour in small thin circles and deep fry them) and rice.
Since I purchased a large box of organic mixed greens (baby spinach, arugula, etc.) from Sam’s Club more than a week ago, we have been all about salads to the extent that I now feel like a moo moo cow! :-)
But all kidding aside, this salad is finger licking tasty. Throw in some vegetables to the greens with the right amount of dressing and voila, you have your self a great tasting salad.
2 ½ heaped cups mixed greens
25 green olives
1 large plum tomato diced
1 medium onion diced
¼ tsp salt
¼ tsp fresh ground pepper
2 ½ tbsp Extra Virgin Olive Oil
1 tbsp Aged Balsamic Vinegar
Add the diced onions and tomatoes to a salad bowl. Cut the green olives into halves and add them to the bowl. These are canned salted green olives in water, store bought.
Now add the greens to the bowl, along with salt, pepper, extra virgin olive oil and the balsamic vinegar and toss everything really well until incorporated.
Serve fresh with a slice of toasted pumpernickel bread.