INGREDIENTS
3 cups
Baby kale
2 cups
English cucumber
1 clove
Garlic
2 cups
Heirloom tomatoes
1 1/2 tsp
Oregano, dried
1/2 cup
Parsley
1 cup
Red onion
4 tbsp
Balsamic vinegar
4 tsp
Dijon mustard
1/2 cup
Kalamata olives
2
Salt & pepper
7 tbsp
Olive oil
6 oz
Feta cheese, fat free