Ingredients

2 cups mixed greens

1 cup arugula

French feta

1 cup roasted yellow tomatoes (substitute roasted red tomatoes if necessary)

 ½ cup thinly sliced red onion

¼ cup sliced banana peppers

¼ cup sliced kalamata olives

½ cup cucumber slices

½ cup turmeric-tahini vinaigrette (recipe below)

Directions

Mix all ingredients except feta into a large mixing bowl and gently toss. Drizzle the vinaigrette over the salad and garnish with the crumbled feta.

Turmeric-Tahini Vinaigrette

3/4 cup apple cider vinegar

1 cup neutral oil (avocado is preferred)

5 tablespoons well-stirred tahini

3 tablespoons light agave

1 teaspoon fresh minced garlic

1 tablespoon Dijon mustard

 1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon ground turmeric

4 teaspoons cold water

Mix all ingredients except oil and blend with an immersion blender or in a food processor. Once blended, slowly add oil and continue to blend until dressing thickens.