- Salad (serves 2)
- 1 head of romaine lettuce, chopped
- 1 medium cucumber, peeled, cut lengthwise, sliced
- 1 medium tomato, cut in wedges
- 5 kalamata olives, pitted sliced
- 1 Tbsp pine nuts
- Dressing (serves 8 - serving size is 2 Tbsp)
- 1/2 cup of EVOO
- 1/4 cup red wine vinegar
- 1 Tbsp balsamic vinegar
- 1/4 cup fresh lemon juice
- 2 tsp dried oregano
- 1 clove garlic, crushed
- 1 tsp Dijon mustard
- 1/2 tsp pink salt
- 1 tsp herbal blend
- 2 Tbsp chopped fresh parsley
- combine lettuce cucumber, tomato, and olives in large bowl mix well.
- Place Oil, red wine and balsamic vinegars, lemon juice, oregano, garlic mustard, salt, blend, and parsley in a blender or food processor, in 2 or more batches, if necessary; cover with lid.
- Blend until smooth.
- Refrigerate dressing if not using immediately.
- Stir before serving
- If dressing solidifies when cold, hold at room temperature for 30 minutes.
I’m Nicole Twyman, a native New Orleanian, who has lived all across the US! Although, my small family of 4 currently calls Los Angeles, CA home. I am a proud 40+ year old mom of a wonderfully energetic and theatrical daughter, and a handsome, scholarly athlete!
While I have worked in corporate America as a certified senior project / program / portfolio manager for Fortune 500 companies like Microsoft, Procter & Gamble & IBM, my passion is service. It has always been my desire to live a life of service to others; which I took every opportunity to explore as an active member of many of my church’s ministries and of my public service sorority, Delta Sigma Theta, Inc.
Well, now I am over the top excited to have the opportunity to serve divas through my very own ministry, Fit, Fyne & Fabulous.
This Greek Salad is sooo good. I don’t like olives but I tried them and they’re not bad. I couldn’t find pine nuts, so I did without.