Step 1

In 4 bowls, begin to arrange the salad by mixing 1/2 cup each chopped romaine and kale.

Step 2

To each plate add: 3 kalamata olives, 2 tablespoons of oven roasted grape tomatoes, 4 cucumber slices, 1/4 cup cooked quinoa and 1 tablespoon toasted sliced almonds.

Step 3

Serve immediately and top with Greek Salad Dressing.