4–5 lightly packed cups of salad greens (spinach, power greens, arugula, or a mixture)

1/2 large English cucumber, sliced

1 cup sliced carrots

1/2–1 cup Kalamata olives, to taste (omit if you don’t like olives)

2/3 cup crumbled feta cheese

2/3 cup croutons

2/3 cup halved pecans, lightly toasted if desired

1/3 cup thinly sliced red onion

Greek Balsamic Vinaigrette:

3 Tbsp extra virgin olive oil

3 Tbsp balsamic vinegar

1/2 tsp granulated garlic (or one garlic clove, minced)

1/2 tsp dried oregano

Optional: 1/4 tsp dried marjoram

1/4 tsp granulated onion

Several large pinches of salt (I did 10 twists with my salt grinder)

Fresh cracked black pepper (I did 5 twists with my pepper grinder)

Optional: 2 tsp maple syrup or honey