Arugula Salad with Olives, Feta and Dill - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 red onion, very thinly sliced
- 1 garlic clove, minced
- 1 cup pitted kalamata olives, coarsely chopped
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup plus 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 3 tablespoons chopped fresh dill
- 1 cup crumbled Greek feta cheese (5 ounces)
- 14 ounces baby arugula (20 cups)
Instructions
- In a large bowl, toss the onion, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for 1 hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away.
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