Spinach and Kale Greek Salad with Feta-Lemon Vinaigrette

Directions

Whisk together the fresh-frozen lemon juice, red wine vinegar, Greek Seasoning, and olive oil and when it’s combined whisk in the 2 tablespoons of finely-crumbled Feta Cheese. If your greens are slightly wilted from being in the fridge, give them a good soak in the salad spinner with ice-cold water and then spin dry. Peel the cucumbers in strips, leaving some peel on for looks, then cut cucumbers in half or quarters lengthwise and cut into slices. Drain olives well and cut in half. Cut cherry tomatoes in half. Cut the peeled red onion into thin lengthwise strips. Put the dried greens and red onion strips into a bowl and toss with desired amount of dressing so the greens are moistened to your liking, saving some dressing to drizzle over the top. Arrange greens in individual bowls and top each one with some of the cucumbers, tomatoes, and olives. Drizzle a little more dressing over the vegetables if desired; then top each salad with Feta Cheese and serve.