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Servings: 1

  • 2 cups salad greens, loosely packed 
  • 1⁄2 cup tabbouleh (see recipe below) 
  • 1⁄3 cup canned chickpeas, drained and rinsed 
  • 2 tablespoons sundried tomatoes, chopped 
  • 1 tablespoon pine nuts, toasted 
  • 1 tablespoons pitted Kalamata olives, chopped 
  • 2 tablespoons Feta cheese, crumbled 
  • kosher salt and black pepper 
  • 1 1⁄2 tablespoons Mediterranean Salad Dressing (see below) 

Directions:

Put all ingredients except salad dressing in the large smartbowl. Place the lid on the smartbowl, seal it, and take the smartbowl wherever you’re going. Keep refrigerated until ready to eat. 

When ready to serve, pour dressing over the salad. Place the lid on the smartbowl and shake. 

 

MEDITERRANEAN SALAD DRESSING 

  • 5 tablespoons extra virgin olive oil 
  • 3 tablespoons fresh lemon juice 
  • 1⁄2 tablespoon garlic clove, crushed 
  • 1 tablespoon of Mediterranean Spice Blend (see below) 
  • kosher salt and black pepper 

Directions:

Place all ingredients in the small smartbowl. Place the lid on the smartbowl, seal and shake contents until well blended. Season with salt and pepper. 

 

MEDITERRANEAN HERB BLEND

  • 2 tablespoons dried thyme
  • 1 tablespoon dried oregano 
  • 1⁄2 tablespoon dried rosemary 
  • 1 teaspoon dried marjoram 

Directions:

Place all ingredients in the small smartbowl. Cover, shake well, and store. 

 

NUTRITIONAL INFORMATION

 

 

 

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