Vegan Greek Salad
FOR THE SALAD:
1 bunch baby spinach
¾ cup cherry tomato
½ cup Kalamata olives
¼ cup sliced red onion
¼ cup vegan tofu feta cheese (optional)
FOR THE DRESSING:
½ cup extra virgin (first cold pressed) olive oil
3 tbsp freshly squeezed lemon juice
1 small clove, garlic (crushed with mortar and pestle)
Step 1: In a bowl, toss washed spinach, tomatoes, olives, red onion, olive oil, lemon juice, and herbs and spices.
Step 2: Sprinkle with feta cheese.