INGREDIENTS
1 cup
Baby kale
2 tsp
Basil, dried
1
Cucumber
2 tsp
Garlic powder
1 1/2 tsp
Onion powder
2 tsp
Oregano, dried
1 cup
Romaine lettuce
1
Sundried tomatoes
1 1/2 tsp
Dijon mustard
1
Kalamata olives
1/2 cup
Quinoa, cooked and cooled
1 1/2 tsp
Black pepper, freshly ground
1 1/2 tsp
Salt
3/4 cup
Olive oil, extra-virgin
3/4 cup
Red wine vinegar
1
Almonds, roasted
1
Feta cheese