Ganja Garden Greens Salad

Yields: 4

Approximately 20-25 minutes

Good day to all my canna chefs out there, I hope everyone is having a blessed day! Let’s wrap up these winter days already and get spring time here. Spring is one of my favorite times of year, hiking, camping, St. Patty’s Day and of course it’s the end of winter. If you couldn't tell I’m not much of a cold weather fan at all, more of the “80 all year” kinda guy.

So to welcome in spring time this year I’m doing my spring time favorite Ganja Garden Greens Salad with a nice lemon garlic olive oil dressing. This is a quick and light dish great for sitting on the back porch and enjoying the spring weather with some friends and good ganja. So grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

INGREDIENTS

1 Head Romaine Lettuce, Washed and Chopped ½ Head Red Romaine Lettuce, Washed and Chopped 1 Medium Cucumber, Sliced 1 Large Tomato, Diced 2-3 Radish, Cut in half, and Sliced thin ½ Bell Pepper, Julienne ½ cup Black Olives, Pitted and cut in half 1 Small Red Onion, Sliced thin ½ cup Feta Cheese, Cut into small cubes

LEMON GARLIC OLIVE OIL DRESSING

2 tbsp Canna Olive Oil 2 tbsp Olive Oil 1 Clove Garlic, Minced ½ tsp Oregano 3 tbsp Lemon Juice Salt and Black Pepper To Taste

DIRECTIONS

1. First let's start by washing all our vegetables before we get started, then slice and dice up the veggies and add them to a bowl. You can add the veggies you like to this salad, I like to use a mix of green, red and yellow peppers, and I enjoy the radishes in there as well but you do you boo and make it your own.

2. After we chopped up the veggies and cheese and it's chilling in the bowl we can make our dressing. This is a quick easy dressing to whip up and can be modified for different salads, you can add Dijon mustard to it, and it's fantastic too.

3. Now back to our recipe, whisk all the ingredients together well, taste, and adjust salt and pepper. Once you have your desired taste pour over the mixed veggies and cheese and mix well and refrigerate.

4. Now just wash and chop the two types of romaine lettuce and portion into bowls and top with the veggie dressing mix from the refrigerator. Enjoy with some nice spring weather, good friends, and finish with a spliff of your favorite herb.