INGREDIENTS
- Dressing
- 2 tbsp (30 mL) fresh lemon juice
- 2 tbsp (30 mL) red wine vinegar
- 1/2 tsp (2 mL) dried oregano leaves
- 1/8 tsp (.5 mL) each salt and black pepper
- 1 garlic clove, pressed
- 2 tbsp (30 mL) olive oil
- Salad
- 2 english cucumber, cut in halves or thirds
- 1 small red onion (or 1/2 medium onion), peeled and ends trimmed
- 1 pint (2 cups/500 mL) cherry tomatoes
- 1 jar (7.5 oz/212 g) marinated artichoke hearts, drained and coarsely chopped
- 1/4 cup (50 mL) Kalamata olives, pitted and halved, or pitted ripe olives, sliced
- 4 oz (125 g) crumbled feta cheese
DIRECTIONS
- To prepare dressing, whisk together lemon juice, vinegar and seasonings; set aside.
- Spiralize the cucumbers with the fettuccini blade on the Veggie Spiralizer. Snip cucumber noodles, occasionally, to shorten strands. Place cucumber into the large colander of the Salad and Berry Spinner; place colander into outer bowl. Blot excess moisture with paper towel. Allow excess water to drain prior to assembling salad.
- Using the ribbon blade, spiralize the red onion; cut spirals in half. Rinse red onion under water to remove the bite. Drain and set aside.
- Slice tomatoes in half.
- Combine cucumber, onion, tomatoes, artichoke hearts, olives and cheese. Toss to combine. Drizzle with half of the salad dressing and serve remaining as needed on the side.