This colorful Greek Salad includes red bell peppers, yellow bell peppers, cucumbers, grape tomatoes and kalamata olives. Healthful and fresh, it is then topped off with a 3-2-1 salad dressing made from balsamic vinegar, stone ground mustard, and dark maple syrup. You will be amazed at how much flavor you can get without adding any salt or oil!
1 cup organic grape (or cherry) tomatoes, cut into quarters
2 organic red bell peppers, seeded, chopped
2 organic yellow bell peppers, seeded, chopped
2 organic cucumbers, seeded, chopped
4 ounces kalamata olives, rinsed, cut into quarters
3 tablespoons aged balsamic vinegar
2 tablespoons stone ground mustard
1 tablespoon dark maple syrup
Wash and cut all salad ingredients.
Combine in a large bowl and mix until fully incorporated.
Mix dressing ingredients in a small container and keep it refrigerated.
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.