A copycat of my favorite Panera Bread salad, this Modern Greek Salad features a base of roasted red pepper quinoa, massaged kale, romaine, and lots of tasty toppings dressed in a delicious Greek Lemon Vinaigrette. Recipe yields 4 small side salads or 2 large salads.
1clovegarlic, peeled, smashed, and minced(fresh is best here)
¼tspdried oregano leaves
¼tspdried basil
⅛tspsaltplus extra to taste
⅛tsppepperor to taste
2-3tspsweetener of choice(sugar, honey, agave, etc...)
OPTIONAL EXTRAS
diced green bell pepper
chickpeas
fresh diced tomato
pickled banana peppers
kalamata olives
pepperoncini peppers
Instructions
FOR THE QUINOA
First rinse and drain quinoa using a mesh strainer/sieve. If using leftover cooked quinoa, skip to step 4.
Bring a medium/small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Season cooked quinoa with salt and pepper, to taste, and fluff with a fork. Transfer to a bowl with chopped roasted red pepper and mix. Place in fridge to cool before adding salad greens.
GREEK LEMON VINAIGRETTE
Combine all the ingredients in a bowl and whisk to combine. Alternatively you can add the ingredients to a lidded mason jar and shake well to mix. The addition of a sweetener is 100% optional here, simply use it to help customize the tartness of the lemon dressing to your taste. Set aside to let the flavors mingle.
To balance out the flavor and try to mimic the Panera dressing, I added 2 teaspoons of sugar. Feel free to use honey, pure maple syrup, or even agave to sweeten your dressing to taste.
For a tart dressing, skip the sweetener. You can even serve with lemon wedges to add an extra burst of tartness. Sometimes I'll skip the sugar, add extra lemon, and then whisk in some crumbled fetato the dressing. It's super tasty!
LET'S MAKE A SALAD!
Remove kale leaves from the stem. Wash and dry the leaves, then chop into bite sized pieces. Gently massage kale leaves with a drizzle of olive oil and a pinch of salt. This makes the leaves extra tender and silky, and also makes key nutrients even easier to absorb. Woot!
Combine kale with chopped romaine lettuce, chopped cucumber, and cooled quinoa
Mix up dressing once more and pour half into the salad mixture. Toss to coat.
Divide salad into bowls and top with sliced almonds, crumbled feta, raw or pickled red onion, and choice of optional extras. I love loading mine up with extra feta and cucumber! Serve with remaining dressing on the side and add to taste. Enjoy!
Notes
Recipe yields 2 large salads or 4 side salads perfect for pairing with a cup of soup or a sandwich.This salad can absolutely be made in advance! If you'd like to add this salad to your weekly meal prep rotation, skip the romaine and use all kale (it's so sturdy it holds up great in the fridge for several days) *or* keep the romaine in a separate baggie to add the salad before serving.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!