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Simple Salad

August 11, 2010
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I’ve been busy lately. I’m writing the MCAT this Friday, and I’m writing an exam on Monday. I feel sort of stressed, so I haven’t had a lot of time to bake or cook. However, I have made little things to go with dinners. This is one of those items. 🙂

For dinner the other night, I made this salad to accompany baked chicken. It was really simple, but it ended up being really tasty and there was enough for left overs (yay!).  Anyways, without further ado here is the “recipe” for my salad. I didn’t really keep track of how much of what went in, but still, it’s easy to modify and add or subtract items.

Simple Salad
Makes one large salad (probably would feed four)


  • Mixed baby greens
  • Half a box of strawberries
  • Half a pint of blueberries
  • Half a pint of raspberries
  • A fistful of sunflower seeds (unsalted)
  • Grapes (about 15)
  • Feta cheese (1/4 of a brick)
  • Lemon vinaigrette (1 part balsamic vinegar, 3 parts olive oil, 1 part lemon juice, a pinch of sugar)


  1. Make the lemon vinaigrette and shake for everything to mix (mine didn’t emulsify).

  2. Wash the baby greens and then put them into a salad bowl.

  3. Cut the strawberries into half (after washing). Put on top of the baby greens.

  4. Wash the grapes, raspberries, and blueberries. Put on top of the baby greens.

  5. Cut off a 1/4 of a brick of feta, and rinse it under water. Then crumble with your hand. Disperse the feta chunks throughout the salad.

  6. Grab a fistful of sunflower seeds and spread over the salad.
  7. Spread the vinaigrette over the salad, then mix the salad.

So, yeah! It’s really simple, but really good. Enjoy!

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