Fresh Persian Salad

By Ashley Miers

INGREDIENTS: Salad
1 head fresh romaine lettuce, washed and roughly chopped
4 Campari tomatoes, washed, cored and cut into chunks
1 Persian cucumber, washed and cut into bite-sized chunks
1 green bell pepper, washed, cored, seeded, and cut into bite-sized chunks

INGREDIENTS: Dressing
juice of 1/2 lemon
4 Tbsp EVOO
2 Tbsp chopped fresh parsley
fresh ground salt and pepper to taste

PREPARE

1. Combine salad ingredients in large bowl and toss to combine.

2. Combine dressing ingredients in a small bowl and whisk to combine.

3. Drizzle desired amount of dressing over desired amount of salad and toss to coat.

4. Serve and enjoy!

SERVING SUGGESTION

This salad is a delicious accompaniment to my Easy Oven-Baked Chicken Shawarma and Homemade Whole Wheat Pita Chips. It also makes a great snack on its own!

*Note: For additional nutrition and flavor, you may wish to add 1-2 cups of fresh baby spinach leaves and/or a yellow bell pepper (washed, cored, seeded, and cut into bite-sized chunks) and/or thinly sliced carrot rounds to the salad ingredients.