This is the perfect light lunch to prepare ahead of time and bring to work, whip up if you have a moment for a quick lunch at home, or serve for guests at a casual affair. This recipe is my twist on a Greek salad and enhanced with homemade dressing. Most store bought salad dressings are loaded with extra fat cals and preservatives. In a nut shell… why have a perfectly low fat salad and ruin it with the dressing, you might as well go enjoy a #1 at Whataburger. Williams-Sonoma sells a nifty device for making your own salad dressing and you can find it here. I garnished this salad with a little tzatziki sauce, which I am personally addicted to. If you aren’t familiar, it is basically Greek yogurt with cucumber and dill. It is diet friendly and great on salads, gyros or served as a dip with crudites & crackers.

RECIPE

• pre-washed and chopped romaine or shredded iceberg
• celery
• cucumber
• bell pepper
• reduced-fat feta
• avocado
• lemon
• low sodium sliced deli turkey
• green onion
• sea salt & black pepper

PREP

• add lettuce to a bowl (this step should be easy)
• chop up the veggies and sprinkle on top
• add the avocado and drizzle a little lemon juice over it
• sprinkle the feta cheese
• dice up the turkey and add
• dash some S&P
• garnish on the side with the tzatziki (I buy this brand from central market)
• finish it off with a little homemade lemon vinaigrette dressing… recipe below

LEMON VINAIGRETTE – 1 serving

• juice half a lemon in a bowl or in your dressing maker
• add a teaspoon of red wine vinegar
• add a tablespoon of extra virgin olive oil
• teaspoon of dijon mustard
• salt, pepper, and beau monde (it is the best all purpose seasoning & I put it on pretty much everything, literally. – you can buy it here or at any grocery store)
• whisk/shake it all together and serve or store in the refrigerator for up to two weeks