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WHAT’S NEWWITH ME AND MY OWN?
Happy 84th birthday to Grandma Brown!
For more information, please visit LittlejohnLawLLC.com/video.
Kyzlee’s baby brother has arrived … Zade Edward Littlejohn (pronounced like the word
SUMMER VEGETABLE GREEK SALAD
”made” with a “Z”) at 8.14 pounds and 22 inches long!
Inspired by CookieAndKate.com
INGREDIENTS
For the vinaigrette: • 2 tbsp red wine vinegar • 1 tsp Dijon mustard • 1 garlic clove, minced • 1 tsp dried oregano • 1/2 tsp honey • 1/2 tsp salt • 1/4 cup extra-virgin olive oil For the salad: • 1 head romaine lettuce, chopped • 1 cup grape tomatoes, halved • 1 small cucumber,
seeded and chopped
• 1 cup yellow bell pepper, chopped • 1/4 cup red onion, finely chopped • 1/4 cup fresh parsley, chopped • 1/4 cup Kalamata olives, pitted and halved • 1/2 cup feta cheese, crumbled • Optional protein choices: 1 cup cooked chickpeas or 6 oz Genoa salami
Kyzlee is hanging out with Grandpa and her friends this summer.
DIRECTIONS
1. In a medium bowl, whisk together vinegar, mustard, garlic, oregano, honey, and salt. Slowly drizzle in the olive oil, whisking until well combined. 2. In a large serving bowl, toss together the romaine lettuce, tomatoes, cucumber, bell pepper, red onion, parsley, olives, and feta (as well as the chickpeas or salami, if desired). 3. If you plan to serve all the salad at once, drizzle the dressing over the salad to lightly coat, then toss to combine. Otherwise, store the vinaigrette and salad separately, then dress each portion before serving.
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