My Big Fat Southern Greek Salad (Edit recipe)

Eat this on its own or pair it with the Crunch Quesadillas and you will be in for a treat!

15 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	227
Fat:	13 g
Carbohydrates:	22 g
Protein:	8 g
Cholesterol:	5 g
Sodium:	938 mg
Fiber:	7 g
Sugars:	6 g
Calculated per serving.

by Noble Made

View original recipe

Serves: 6

Ingredients

Salad Base

4 cups Kale, loosely packed
3 cups Spinach, tightly packed
2 cups Arugula
6 whole Radish, small, sliced (summer radishes)
2 whole Cucumber, large, sliced
2 cups Cherry Tomato
2 Tbsp Extra Virgin Olive Oil
1/4 tsp Sea Salt

Salad Dressing

4 Tbsp Balsamic Vinegar
4 Tbsp Mustard BBQ Sauce (Noble Made)
3 Tbsp Hot Sauce, (Yuzu Citrus Hot Sauce) or ½ tbsp orange juice, ½ tbsp lemon juice, ½ tbsp hot sauce
2 Tbsp Extra Virgin Olive Oil
1 tsp Red Pepper Flakes
1 tsp Sea Salt

Optional Toppings

.5 cup Okra, chips
.25 cup Feta Cheese

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Salad Prep

Add salad greens, olive oil, and sea salt to a large serving bowl. Massage gently, until greens are lightly coated.
Add radishes, olives, cucumbers, and tomatoes. Toss lightly. Set aside.
Salad Dressing Prep
Mix all salad dressing ingredients thoroughly in a small bowl.

Salad Serving

Cut cooled (not cold) Crunchy Quesadillas into small strips or bite-size pieces.
Add quesadilla pieces to prepped salad base.
Pour salad dressing over salad base and quesadilla pieces.
Gently toss until all vegetables and quesadilla pieces are covered.
Optional: Add feta cheese and okra chips to taste.