If anyone ever tells you that you eat too much feta, discontinue the conversation and walk away. There is no such thing as too much feta and you don't need to associate yourself with fibbers. So crumble feta all over this parsley, mint and spinach salad as much as you want. There will be no judging and no regrets.
You will need:
Baby spinach + arugula blend
Feta Cheese
2 eggs
A few sprigs of mint
A few sprigs of curly parsley
3 slices turkey bacon
Balsamic Greek salad dressing (recipe here)
Boil the eggs whichever way you like them -- I do around 7-8 minutes for a soft (but not runny) inside. Pan fry the bacon. I prefer turkey bacon. But if you're into the real deal, go for it. If you're vegetarian, leave this out or replace with toasted sunflower seeds or pine nuts for that roasted flavor.
Chop up the parsley and mint.
Crumble the feta. <3
Cut up the eggs into bite sizes.
Cool and cut up the bacon into bits.
Toss everything into a large mixing bowl.
To make your own Greek inspired balsamic dressing, follow this recipe here.
Douse your salad in a generous amount of dressing. Toss to mix all of the ingredients. Serve. Enjoy!
-A + D
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