Today's Tangy Salad: Recipes by our chefs

Ingredients

• 2 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup kalamata olives, pitted
• 1/4 cup roasted red peppers, sliced
• 2 tablespoons fresh parsley, chopped
• 1/4 cup crumbled vegan feta cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste