Ingredients

• 2 cups of roughly chopped of greenish salad (baby spinach, ice or roman salad)
• 1 red or green or yellow bell pepper cut into smaller pieces
• 1 cucumber
• A quarter of red or white onion
• Feta cheese the size of your palm
• Home-made vinaigrette

Prep Instructions

1. Wash all vegetables under cold water

2. Chop roughly depending on the bite sizes you prefer (I love my veggies chopped into medium, bite-able pieces)

3. Place first the green salads and then with the rest of chopped veggies. Place cubed feta cheese in the middle part.

4. Sprinkle with home-made vinaigrette.

5. Mix all ingredients well and there you go.

Nutrition Facts & Tips

Variations: Feel free to use different types of green salads and remaining veggies. Play with colors: red bell peppers in red, green and yellow. You can swap fet cheese with lighter cottage cheese. Or go for a sprinkle of parmigiano on top of the salad. Also remember that the heart of the salad might be beating in the dressing. So be creative and think of different dressing flavors you can imagine. For this salad I simply used olive oil, balsamic vinegar, a touch of honey and Dijon mustard. I placed all this ingredient in my blender and emulsified it bit time.

Now this salad is a side of my complete meal. And usually it sits on the side (hence the name) of some protein source being fish, eggs or leaner cuts of meat. Such a combination guarantees that the meal is a complete, balanced meal that you definitely deserve after a long day in the office.