Oregano Overload Greek Salad

Oregano is a rich source of Vitamin K and Omega-3’s. However, what first brought my attention to this aromatic herb was McCormick’s free recipe booklet I picked up in the grocery store. It’s a mini flip-book, centered around the antioxidant value of specific herbs and spices.

Antioxidant POWERHOUSES in order of strength:

CINNAMON, OREGANO, TURMERIC, CURRY, GINGER, THYME, PAPRIKA,
ROSEMARY, GARLIC POWDER

Some recipes included are Mango-Blueberry Cobbler, Orange-Ginger Beef Stir-Fry, and Citrus Salmon. Mmm!

In my hunt for more recipes using oregano, I came up with this delicious Greek salad.

It calls for lots of flavorful oregano which makes for a meal like you’d find in a restaurant.

Salad:
5 Cups Romaine Lettuce, torn
1 Cup Red Onion, thinly sliced
1 Cup Cucumber, skin removed, quartered and sliced
1 Cup Tomatoes, sliced
1/2 Cup Black Olives, pitted
1 Cup Crumbled Feta Cheese

Dressing:
2 T Lemon Juice
1 T Red Wine Vinegar
3/4 tsp Dried Oregano or 1 toothpick dipped into Edible Oregano Essential Oil and swirled into the dressing.

***(I use oils EVERY.SINGLE.DAY. Learn more about why I need them here.)***

1/2 tsp Salt
2 T Olive Oil

Combine all salad ingredients in a large bowl. Set aside. In a small bowl, combine first four dressing ingredients and slowly add olive oil, whisking constantly. Pour dressing over salad mixture and toss. Garnish with optional pepperoncinis.
Enjoy!

About Essential Oils

Essential Oils have knocked my socks off! I’m embarrassed to say I used to use whatever oils I could find in my grocery store. After learning about therapeutic grade oils, my life has been forever changed! I’ve since detoxed my body and my home and I feel AMAZING! Come see what I mean.