1 head Romaine Lettuce
1 Tomato
½ Red Onion
1 Tbsp Chives
½ cup Paleo Croutons
1 English Cucumber
1 Red Pepper

Greek Salad Dressing:
2 cloves Garlic
1 Tbsp Oregano
6 Tbsp Olive Oil
½ Tbsp Olive Juice (or Coconut Vinegar if you don’t use brine)
Juice of ½ Lemon
½ tsp Sea Salt
½ tsp Black Pepper

Paleo Croutons:
2 cups Fluffy Paleo Bread (see page 35)
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Sea Salt
½ tsp Black Pepper
½ tsp Oregano
2-3 Tbsp Olive Oil

Let’s make the croutons first. Preheat the oven to 400 degrees Fahrenheit.

Toss all crouton ingredients in a bowl and coat evenly. Spread out on a baking sheet and bake until
golden brown, about 10 minutes.

You will want to watch these, as once they are done, they will quickly go from perfect to burnt.
Now for the salad dressing: blend all salad dressing ingredients until thoroughly incorporated.

Dice or slice the tomato, onion, chives, cucumber, and red pepper. Toss with salad dressing and top with

Tip When making croutons, it’s good for this bread to be stale. We like to make these croutons with whatever we have left over from making sandwiches with our Fluffy Paleo Bread recipe.

Serves 2 to 4
This recipe can easily be made Vegan; just omit the croutons