Name: Greek Salad with Broccoli and Sun-Dried Tomatoes
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: Mixed greens, preferably with herbs; 1 cup thinly sliced broccoli florets; 2/3 cup cooked chickpeas; 1/4 cup chopped red onion; 1/4 cup crumbled feta cheese (optional); 10 pitted Kalamata olives, sliced into thin rounds; Handful chopped sun-dried tomatoes*; Small handful sunflower seeds or pepitas; 1 cup cooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa; Drizzle olive oil; 1/2 lemon, juiced; 1/2 cup quality olive oil; 1/4 cup red wine vinegar; 2 cloves garlic, minced; 1 1/2 teaspoons dried oregano; 1 teaspoon Dijon mustard; 3/4 teaspoon fine-grain sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon agave nectar or sugar