DRESSING
1 lemon, juiced
3 T olive oil
1 t dried oregano
¼ t sea salt
ground black pepper, to taste
Place ingredients in a jar with a screw-top lid and shake to combine.
SALAD
1 head romaine lettuce- chopped
1 red onion, thinly sliced into rings
1 c kalamata olives
1 red bell pepper, chopped
1 pint cherry tomatoes
1 lemon, juiced
3 T olive oil
1 t dried oregano
¼ t sea salt
ground black pepper, to taste
Place ingredients in a jar with a screw-top lid and shake to combine.
SALAD
1 head romaine lettuce- chopped
1 red onion, thinly sliced into rings
1 c kalamata olives
1 red bell pepper, chopped
1 pint cherry tomatoes
1 cucumber, sliced
1 cup cashew feta cheese (recipe below)
In a salad bowl, combine the Romaine, onion, olives, bell pepper, tomato, cucumber and cashew feta. Pour dressing over salad, toss and serve.
FETA CHEESE
2 c macadamia nuts, soaked until soft
¼ c lemon juice
1 T nutritional yeast
2 t sea salt
Combine ingredients in a blender until chunky. Loosely spread on a teflex sheet and put in a dehydrator at 100 degrees for 6-8 hours or until dry. Break up cheese with a fork.
1 cup cashew feta cheese (recipe below)
In a salad bowl, combine the Romaine, onion, olives, bell pepper, tomato, cucumber and cashew feta. Pour dressing over salad, toss and serve.
FETA CHEESE
2 c macadamia nuts, soaked until soft
¼ c lemon juice
1 T nutritional yeast
2 t sea salt
Combine ingredients in a blender until chunky. Loosely spread on a teflex sheet and put in a dehydrator at 100 degrees for 6-8 hours or until dry. Break up cheese with a fork.
