Spinach and Kale Greek Salad with Feta-Lemon Vinaigrette

Ingredients

• 2 T fresh-squeezed lemon juice
• 2 tsp. red wine vinegar
• 4 T extra-virgin olive oil
• 2 T finely-crumbled Feta Cheese
• 5 oz. baby kale leaves
• 5 oz. baby spinach leaves
• 1 cup cherry tomatoes, cut in half
• 1 cup chopped cucumbers
• 1 can olives, drained and cut in half
• 1/2 red onion, peeled and cut into thin lengthwise slivers
• 2-3 oz. crumbled Feta Cheese

Directions

1. In a small bowl, whisk the fresh-frozen lemon juice with the red wine vinegar, Greek Seasoning, and olive oil until the dressing comes together. Add the 2 tablespoons finely-crumbled Feta Cheese and whisk again.
2. If the greens have lost a little perkiness in the refrigerator, soak them in ice-cold water in a salad spinner, then spin them until dry.
3. Peel the cucumbers in alternating strips so some of the peel remains, then slice them lengthwise into half or quarters and cut them crosswise into pieces. If you are using fresh garden cucumbers, you can leave the peel on.
4. Drain the olives thoroughly, then halve them.
5. Halve the cherry tomatoes.
6. Slice the peeled red onion into slim lengthwise pieces.
7. Add the dried greens and red onion to a bowl, then toss with as much dressing as you like, just enough to lightly coat the greens. Hold back a bit of dressing for finishing.
8. Divide the dressed greens among individual bowls, then add cucumbers, tomatoes, and olives to each salad.
9. Spoon on a little extra dressing over the vegetables if you want, then finish each bowl with Feta Cheese and serve.