I mentioned that I have been on the lookout for good tasting yet easy to prepare salad recipes that can be eaten as a main course, as opposed to something I toss on the side just to make sure I squeeze in some veggies in my day. This one is a Mediterranean Salad recipe. The recipe basically involves mixing chopped veggies and a dressing concoction to put on top of lettuce. This means that as well as being healthy and delicious, it also makes it a clutch choice for a lunch to bring to work that isn’t a sandwich. Anyways, here is the recipe –
Approx cooking time: 15 minutes
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove minced
- Feta cheese
- 1 pint cherry tomatoes sliced in halves
- 1 Red pepper chopped
- 1 cucumber chopped
- 1 can garbanzo beans drained
- 1 Broccoli chopped into florets
- 1/4 red onion chopped
- 1 container of prepared romaine lettuce, spring mix, spinach, etc of your choice.
- Add the olive oil, red wine vinegar, and garlic into a small bowl. Stir vigorously until mixed well. This is your dressing mixture.
- Put cherry tomatoes, red pepper, cucumber, garbanzo beans, and broccoli into a large bowl.
- Pour the dressing mixture into the large bowl of chopped veggies. Toss until veggies are coated well.
- Spoon your dressing/veggies combination onto a bed of lettuce or spinach, and then sprinkle red onion and feta cheese to taste.
Pro tips –
- If you are going to have the salad again later, DO NOT add the feta cheese and red onion to your vegetable/dressing combo, keep it separate until serving. If you store it all together, it will taste nasty. It’s worth dealing with a couple extra baggies.
- If you are in agreement with Ron Swanson from Parks and Recreation that “If it doesn’t have meat, its a snack”, then add some chicken! Marinate chicken breasts in about 3/4 bottle of Italian dressing for at least an hour, and grill it up. Add the sliced chicken on top of the salad hot or cold.