Greek Salad with Mini Turkey Meatballs and Cauliflower Rice

Greek Salad with Lemon Dressing

For Salad

• 1 ½ hearts of romaine, chopped
• 2 tomatoes, diced
• ½ cucumber, diced
• ½ can black olives, sliced
• ¼ cup feta cheese

For Dressing

• Juice from 1 lemon
• 1 ½ teaspoon white sugar
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon oregano
• ½ cup olive oil
• 2 tablespoons water

Directions

1. Mix all of the salad ingredients together in a large bowl
2. Mix all of the dressing ingredients together in a jar and shake until combined
3. When ready to serve, lightly drizzle the salad dressing over the salad. Be sure not to add too much dressing

Turkey Meatballs

Ingredients

• 1 lb ground turkey
• ¼ teaspoon red pepper flakes
• ½ teaspoon oregano
• ½ teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Mix all of the ingredients together until combined
2. Form small meatballs and place on a baking sheet, about 17. Refrigerate for about 1 hour.
3. In a large saute pan cook the turkey meatballs until cooked through, about 4 minutes on each side.
4. Serve over the Greek Salad

Cauliflower Rice

Ingredients

• 1 head of cauliflower
• ¼ of a large onion, small dice
• ½  tablespoon canola oil
• 1 teaspoon oregano
• ½ teaspoon thyme
• ½  teaspoon garlic powder
• ¼  teaspoon pepper
• ¼ teaspoon salt

Directions

1. Cut the cauliflower into quarters and cut out the center stalk. “Rice” the cauliflower by pulsing it in a large blender in 4 different batches.
2. Heat the canola oil in a large skillet on medium for 1 minute. Add in the onion and cook for about 7 minutes or until soft.
3. Add in the cauliflower, salt, garlic powder, oregano, thyme and pepper. Cover and cook for about 5-7 minutes or until the cauliflower is soft. Stir about every 2 minutes.
4. Serve with the Greek Salad and Meatballs.