Monday, May 7, 2012

Mediterranean Salad

I recently made this delicious Med Salad to accompany my Keftedes. The base recipe comes from Wendy Jo Peterson. A few months ago I attended one of her healthy cooking classes and this was the salad my group prepared, it is a very delicious, healthy and filling salad! My version below is very similar to her recipe, I've made a few adjustments. Enjoy!

Mediterranean Salad (Serves 4-6)
Time: 20 Mins

- 1/4c Red Lentils ( Cook as Directed)
- 1 15z Can Chickpea
- 1-2c Tomatoes, Chopped ( I like to use grape, cherry, or mini heirloom)
- 1 Bell Pepper, Chopped
- 1/4-1/2c Parsley or Cilantro
- 1/2-1 Lemon Juiced (Zest Optional)
- 2 tbsp Olive Oil
- 1tsp Garlic Powder
- 1-2tbsp Red Wine Vinegar
- Salt as Needed
  1. Cook your lentils as directed and let them cool.
  2. Mix together your garbanzo beans, vegetables, and cilantro in a bowl.
  3. Mix together your olive oil, lemon juice/zest, red wine vinegar, and garlic powder. Pour over your salad and mix well. Serve cold or as is. 

Optional Serving Suggestion: 
Garlic toast and over medium egg topped with med salad for brunch! 

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