Salad and Wine: Greek Salad

Today, I’m super excited to have another smart vine wine. I never fully appreciated how awesome this wine other than the flavor and the lack of glyphosate but there are so many other wonderful things.

These wines have turmeric, chicory lemon peel, and resveratrol. 

In a regular red wine, you would need 30 bottles to actually have one day’s worth of resveratrol. Well, this way, you only need to have one bottle and the resveratrol is in the white wine.

Today and because I was in the mood for one, we are going to make a Greek salad. 

This isn’t just a regular Greek salad, it is a special Greek salad. 

We start off with an arugula base. Arugula is super good for the spring months because it’s a bitter green but it actually tastes better than dandelion greens which is another bitter green and it actually helps get rid of all the winter junk like the phlegm and mucus and all the gunk from the winter. So, it’s like cleansing and detoxing. 

Then, you add cucumber which I love and it’s very Greek and light and refreshing. 

One of my new favorites of infused water which is actually cucumber and lemon mix and I love cucumber 

Then, we’ve got cherry tomatoes. I choose cherry tomatoes because they have a higher lycopene content than regular Tomatoes 

Next, you cannot have a salad without avocado. I don’t care if it’s a Greek salad, an Asian salad, a Mexican salad, or whatever kind of salad it is, it needs avocado. 

And then, you want authentic Greek feta and here’s why, because it’s made with sheep’s milk. Most feta cheese that you buy is made with cows milk has casein 1 which is really inflammatory but sheep’s milk is way better for you. 

And what would a Greek salad be without Greek olives – kalamata olives. So you just take some in, the more the better.

And serve it alongside your favorite protein. Last but not least, sprouted seeds. I just top it, sprinkle it with that 

I love the salad dressing of this, it’s absolutely delicious. Here’s what you do… 

Three-quarters of a cup of olive oil, extra virgin olive oil preferably by in a glass container. And then 1/4 cup vinegar. 

You can use lemon juice, you can use any type of vinegar that you want but I’m using balsamic today. Then, three cloves of garlic and a tablespoon of Dijon, and then you’re gonna puree that baby in the blender. 

So, there you have it. A healthy version of a Greek salad with some other amazing Chardonnay from smart vine wines.

Bon Appetit!

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