A few months ago while on my 30-day vegan challenge I found myself at our local Panera’s. I was pleasantly surprised to find actual vegan-friendly options. The cashier explained that they had updated the Salads which now included the “Modern Greek.”
Of course, if you know me, then you know that she had me at “Greek.” (emoji with heart eyes) Mediterranean food is one my favorite cuisines. At 260 calorie for a half salad…queue some music…bonk shigga wonk wonk…you can’t go wrong. I’m not going say that my homemade version is exactly the same amount of calories, it may be a little more or a little less, I use olive oil. However, with ingredients on hand, I will tell you that it’s much cheaper over time, and tastes just as good! Oh, and it’s equally healthy…and that’s key. For the Vegan* option simply leave out the Feta.
Modern Greek Copycat
- 1 head Romaine
- 1-2 Kale leaves
- ¼ cup Red Quinoa
- ¼ tomato sofrito
- 1 Cucumber diced
- ¼ cup Kalamata Olives
- ¼ cup chopped artichoke hearts- this is my thing, that I added to the recipe.
- Sliced Toasted Almonds.
This is a chopped salad. So chop lettuce and kale into 1-inch pieces. Put on the bottom of bowl. Add prepared quinoa, Sofrito, diced cucumbers, artichoke hearts. Add dressing and toss salad. Top with Olives, Feta, and Almonds. *Lemon Slice for presentation.
Lemon Greek Dressing:
In a mason jar mix the following:
- 1 tsp Dried Oregano
- 1/2 tsp Sea Salt
- 1/4 tsp Pepper
- 1 Freshly squeezed Lemon (remove seeds)
- ⅕ cup Apple Cider Vinegar
- 1/2 cup Olive Oil
- *(optional) 1 clove of Garlic, put through a garlic press or ¼ tsp powder
Press garlic clove and put into a mason jar. Add all other ingredients to Jar.
PUT on LID
Shake. Shake. Shake
Shake, Shake, Shake, Shake your….oh, ok focus. Back to the recipe.
Let dressing sit for a few minutes to soften oregano.
Give one last shake and dress salad according to taste.
For a quick fresh Sofrito. I took 1 tomato and 1/4 onion and 1/8 salt and cooked it in 1 tsp olive oil until it was soft and pasty about 15 minutes.