greek wedge salad

WITH BRAISED LAMB

Who doesn’t love a wedge salad? We’ve up-leveled this Greek wedge by using romaine lettuce; drizzled it with a tangy, herbaceous red wine dressing; and topped it with our Greek-Style Braised Lamb. It’s sure to be a hit with the meat lovers out there, delivering a healthy dose of dark leafy greens along with it.

Yield 4 servings
Prep Time 15 minutes
Cook Time None
CLEANSE

2 heads romaine lettuce, halved lengthwise

½ cup sliced red onion

¼ cup pitted Kalamata olives

1 English cucumber, sliced into half moons

½ cup water-packed artichoke hearts, drained and quartered

Cashew Feta (optional)

Greek-Style Braised Lamb

For the dressing

½ cup olive oil

¼ cup red wine vinegar

1 clove garlic, minced

1 tbsp chopped fresh oregano

2 tbsp freshly squeezed lemon juice

¼ tsp Himalayan pink salt

1   To make the dressing, in a small Mason jar, combine all dressing ingredients. Secure the lid, and shake vigorously until combined.

2   To assemble the salads, place a halved romaine heart on each of four plates, and top with onion, olives, cucumber, artichokes, cashew feta, if using, and desired amount of braised lamb. Drizzle with dressing.

variation

For a meatless version, replace the lamb with Garlic and Onion Roasted Chickpeas. When not cleansing, add halved cherry tomatoes.