Maya’s Primal Salad:
- Lettuce - Romaine and Red leaf mix - fill to about ⅔ lunch container.
- Onions - Not too much - diced.
- Red pepper bell - about ¼ average size bell - diced
- cucumber - 1 small cucumber diced (with skin).
- Tomatoes - 3 to 4 small cherry/grape tomatoes - each cut to 4 pieces.
- Garlic - 1 small to medium clove - crushed, then finely chopped.
- Green olives - about 8 olives - each cut in half.
- Greek Feta - crumbled feta cheese sprinkled on top.
- Dressing (see below) - pour about ¼ cup per salad (that’s usually about ⅔ maya’s glass container).
Note: If refrigerated, keep in bottom shelf where it’s warmer.
Maya’s Primal Dressing:
- Freshly squeezed lemons
- Red Wine Vinegar
- Extra Virgin Olive Oil
- Pepper and Salt
Approximate proportions per serving (for any serving size) in %:
- 42% freshly squeezed lemon juice
- 8% Red Wine Vinegar
- 50% Extra Virgin Olive Oil.
- Add pepper - About 6 back and forth twists/spins of grinder per ¼ cup (about 38-40 for full dressing bottle).
- Add salt - About 6 twists/spins of grinder per ¼ cup (about 36 for full dressing bottle).
Instructions: Add above ingredients and stir well in cup or shake well if in bottle. Can modify proportions to taste.
Note about pre-prepared dressing from bottle if used - if it is hardened by refrigeration, let out on counter for about 45 minutes or so until it fully liquefies again. Or you can put in warm/hot water (like warming a baby bottle) to accelerate process. Then, shake well immediately before pouring into Maya’s glass container. Also, it is best to store in bottom shelf or bottom door shelf where it is not too cold.
Incrustations:
- Lettuce
- Remaining ingredients:
- final product
- happy customer
