How to Make the Ultimate Greek Salad for On-the-Go
February 15 2016

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Few salads do as good of a job at being both healthy and decadent as an authentic Greek Salad. With antioxidant-rich olive oil, iron-packed Kalamata olives, and the distinctive taste of feta cheese, Greek salad never disappoints—especially when you have an excellent recipe like the one we snagged from The Workout Girl.

Salad

2 generous handfuls of chopped romaine lettuce

1 handful 1/2" diced tomatoes

1 handful pitted black Kalamata olives

1 handful thinly sliced red onion

1 handful sliced cucumbers

3 oz crumbled feta cheese

3 oz cooked white meat chicken, cut in 1/2" cubes

Dressing

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1/3 tbsp lemon juice

3/4 tbsp dried oregano

1/8 tsp minced garlic

1/2 tsp sugar

Salt and ground pepper, to taste

Directions:

Place romaine lettuce in the bottom bowl of your Bentgo Salad container. In a separate small bowl, thoroughly mix all salad dressing ingredients with a spoon. 

Pour desired amount of the dressing into the salad dressing container in the center of your Bentgo Salad Tray. (Reserve remaining dressing for another serving.) Fill half of one of the small sections of the compartment tray with tomatoes and the other half with olives.  Fill half of the second small section with red onion and the other half with cucumbers. Fill half of the large compartment with feta cheese and the other half with chicken.

When ready to eat, use the included fork to mix all of the dressing ingredients thoroughly. Then, add all top tray ingredients to romaine lettuce. Toss to mix and enjoy!