Fresh dill salad

There is just something about a freshly chopped volume packed salad! With all the flavors. If you know me you know I love cooking with color! Having colors in all of my meals especially my salads make them beautiful appealing and tasty not to mention packed full of so many vitamins and minerals that our bodies are looking for.

I brought the salad over to a dinner party this weekend and it was a hit! It was simple easy to make and pretty much anything you have in your refrigerator.

You can pair the salad with grilled chicken a nice tasty halibut. Maybe a great fillet with some sweet potato fries pretty much it goes with anything!

Ingredients

A head of Romain lettuce

Persian cucumbers

Red onion

Sweet bell pepper

Feta

Fresh dill

Pickled pepperoncinis

kalamata olives

Dressing

Olive oil

Balsamic

One lemon

Salt and pepper

Instructions

Start with finally chopping and I mean Cut that Romain lettuce up very small. Place 3 cups and a salad bowl. You’re then going to chop up a cup of Persian cucumbers diced thin and cut in half. One cup of thinly diced red onion. A cup and a half of chopped sweet bell peppers I used a burnt orange color. 2/3 of a cup of pickled pepperoncinis chopped up. 1/4 of a cup of feta

Sprinkled on top with fresh dill and Kalamata olives.

Bring to the party without being mixed.

Make your salad dressing. This can be done in a simple jar or a salad dressing container. 3 tablespoons of olive oil 3 tablespoons of balsamic vinegar. One whole lemon squeezed A sprinkle of salt and pepper and give it a good shake.

Once the salad is ready to serve. Drizzle the dressing on top and give everything a great mixture.

Give the salad a try and let me know what you think!

Perfect for any holiday party coming up.

Xoxo

Nutritionist Erika Hewitt