Greek Salad

I love salads for dinner, especially when it's hot out. I hate that feeling of going to bed stuffed, so a dinner like this is the perfect solution. This is my riff on a Greek salad, which uses vegan "chicken" to make it meal. Spend the money and get a really good feta: it will make the salad. And feel free to add chopped red onion to make it more authentic. I'm not a fan, so it's not included, but it would probably taste great if you like that sort of thing. Serve it with a hunk of bread and a lovely Dutton-Goldfield Pinot Blanc and life will be pretty good.

For the "chicken":

60z (1/2 pkg) Quorn Chick'n Tenders

1 Tbsp EVOO

Lemon pepper seasoning to taste

Heat oil in a skillet on med/high heat and cook tenders with seasoning until heated through. Remove from heat and set aside.

For the dressing:

4 Tbsps red wine vinegar

4 Tbsps EVOO

1 Tbsp dijon mustard

1 Tbsp fresh squeezed lemon juice

1 teaspoon Italian herb seasoning

Shake ingredients in a jar.

For the salad:

8oz organic romaine lettuce, chopped

1 organic avocado, chopped

1/2 organic cucumber, peeled, seeded and chopped,

1 handful organic cherry tomatoes, sliced in half

1/4 cup kalamata olives, sliced in half

2-3 oz organic feta

Combine ingredients in large bowl and toss with dressing and chick'n.

Serves 4