My Favorite Mediterranean Salad
A colorful, healthy, delicious salad you will want to eat again and again.
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 1/2 small head of green leaf lettuce
- 1/2 small head of red leaf lettuce
- 2 C. Baby spinach leaves
- 1 carrot shredded
- 1 small beet shredded
- 1 C. Broccoli florets chopped into bite-sized pieces
- 2 green onions sliced
- 1/2 cucumber chopped
- 1/2 to mato chopped
- 1 1/2 C. Chickpeas
- 1 can artichoke hearts drained
- 1/4 C. Italian basil leaves torn into pieces
- 4 T. Pumpkin seeds
- 12 Kalamata olives
Creamy Red Wine Vinaigrette or Lemon Tahini Dressing
Rinse leaf lettuces, spinach, and basil leaves.
Shred carrot and beets. I used a food processor for this.
Chop broccoli, green onions, cucumber, and tomatoes.
Drain chickpeas, artichoke hearts, and olives.
Tear basil leaves in to pieces.
Place greens in a large salad bowl with a bit of each vegetable, chickpeas, artichoke hearts, basil leaves, pumpkin seeds and olives.
Drizzle my Creamy Red Wine Vinaigrette over and toss.