Lunch Greek Salad + Dressing

     On Sundays I like to prepare as much food as possible for the week ahead. This involves boiling eggs, chopping fruit, and most importantly, putting together our lunch salads for the week. Greek salads are my absolute favorite, and if you’ve ever had Panera's greek dressing before, I think you will find my much lighter version to taste shockingly similar. Enjoy. 

Lunch Greek Salad
*Recipe for 1 Individual Salad

2 Cups Mixed Greens
5 Baby Tomatoes
1/4 Cup Cooked Bulgar 
¼ Cup Sliced Sun-dried Tomatoes
4-5 Cucumber Slices
1/4 Cup Sliced Celery
1/4 Cup Sliced Mini Bell Peppers
2 Pepperoccinis
5 Kalamata Olives
¼ Cup Canned Chickpeas (Rinsed/Drained)
1/8 Cup Almond Slices OR sunflower seeds
¼ Cup Feta Cheese
1/8 Cup Chopped Red Onion 

*Combine all ingredients: 
     -Make sure you thoroughly dry off your veggies before placing in the salad. This will help keep your salad good through the whole week
     -Cook the bulgar according to package instructions and cool thoroughly before combing with other ingredients

For the Dressing: 
*Makes 8-10 Servings 

1.5 Cups Red Wine Vinegar
1 Cup Extra Virgin Olive Oil
2.5 Tbsp Minced Shallots
2 Tbsp Minced Garlic 
2 Tsp Dried Oregano
2 Tsp Dried Basil 
1.5 Tbsp Dijon Mustard 
Salt and Pepper to Taste 

*Whisk all ingredients together until thoroughly combined.