For the salad:
1 head romaine lettuce, chopped to bite-size
1 large ripe tomato, diced
½ English cucumber, diced
½ cup chick peas, canned, rinsed, and drained
½ cup chopped green onion, about 2 green onion
½ cup frozen peas or fresh peas, if available
¼ cup fresh mint, minced
½ cup Greek feta cheese, diced or crumbled
For the dressing:
¼ cup water
¼ cup apple cider vinegar
1 tsp. maple syrup
1 tsp. kosher salt
Freshly ground pepper to taste
1 tsp. tamari or soy sauce
¼ tsp. dry mustard
1 clove garlic, minced
¼ cup flax oil
¾ cup sunflower oil or light olive oil
- For the Dressing, puree everything in a blender or by hand (nutrition label, below on the left).
- For the Salad. Layer everything in order of the list of ingredients in a large glass bowl, just for looks (nutrition label, below on the right).
- To serve, pour ½ cup dressing over the salad and toss. The remainder of the dressing will last 1 week in the refrigerator.
- Add a little extra pepper to taste at the end.