Ingredients
- 2 red peppers, roasted, seeded, peeled and julienned
- 1 bunch oregano, leaves only, roughly chopped
- 1/2 cup eco-friendly olives, pitted and roughly chopped
- two tablespoons essential olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 bunch green spinach, stems removed, washed and dried
- 1/4 red cabbage, cored and finely shredded
- 3 Italian Roma tomato plants, cored, seeded julienned
- 1 small red onion, julienned
- 1 small jicama, peeled and julienned
- 2 pickling cucumbers, peeled and julienned
- Creamy Yogurt Dressing, recipe follows
- CREAMY YOGURT DRESSING
- Juice of just one lemon
- two tablespoons essential olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- one to two garlic clove cloves, roughly chopped
- 1 cup plain yogurt (as pure as you possibly can, without stabilizers, pectin, etc.)
Directions
Mix together the red pepper strips, oregano, olives, essential olive oil, pepper and salt in a tiny bowl and reserve.
For that salad, tear the green spinach leaves into bite-sized pieces. Devote a sizable bowl using the cabbage, tomato plants, red onion, jicama and cucumbers and toss well. Top with dressing and serve.
CREAMY YOGURT DRESSING
For that dressing, combine the fresh lemon juice. essential olive oil, salt, pepper and garlic clove inside a blender and puree until smooth. Add some yogurt and blend briefly to mix.
For everyone, pour the yogurt dressing within the salad and toss to coat evenly. Divide and put on 6 serving plates. Top each having a large spoonful from the red pepper garnish.