Mediterranean inspired Salad
After a week-end full of indulgence, I try to include as much as greens as I can in my diet throughout the week. However, I am really not fond of salads that are dry or bland. So, I have come up with my version of Mediterranean salad that is both healthy and delicious, full of flavors and texture.
Servings: 6
Ingredients
- 300 g Spring mix of your choice
- 650 g Mini Gold potatoes
- 3 tbsp Regular/light Olive oil
- 1 & ½ tbsp Shawarma seasoning
- 5 tbsp Extra Virgin Olive oil divided
- 1 & ½ Minced Garlic Clove divided
- 1 tsp Granulated Sugar
- 2 tbsp Red wine vinegar divided
- 12-15 Diced Cherry Tomatoes
- ½ cup Sliced Red Onions
- ¼ cup Crumbled Feta Cheese
- 2/4 cup Hummus
- 2 tbsp Mayonnaise
- Salt as desired
- Ground Black Pepper as desired
- 3 tbsp Toasted Pine Nuts
Instructions
- Preheat the oven to 450 F. Thoroughly wash 650g mini yellow potatoes and cut them in half. In a mixing bowl, add the cut potatoes, 3 tbsp olive oil, 1 and ½ tbsp Shawarma seasoning, ½ tsp salt, some ground black pepper and mix everything well together.
- Arrange them evenly over baking tray lined with foil and bake them at 450 F for 25 minutes.
- In a mixing bowl, take 3 tbsp extra virgin olive oil, 1 minced garlic clove, 1 tsp granulated sugar, 1 tbsp red wine vinegar, ½ tsp salt, 1 tsp fresh ground black pepper and mix everything. Now in the same bowl add 12-15 diced cherry tomatoes, ½ cup sliced red onions, 1/4th cup crumbled feta cheese, and give it all a good mix. Keep this prepared vegetable mix aside.
- For the dressing, in a small bowl, take ¾ cup hummus, 2 tbsp mayonnaise, 1 tbsp red wine vinegar, ½ clove minced garlic, 2 tbsp extra virgin olive oil and mix everything together.
- To assemble the salad, in a large salad bowl, take 300 g organic and prewashed spring mix, to which add the roasted potatoes, the prepared vegetable mix, and toss everything well. (refer to the above video)
- Then transfer it into a serving bowl, add some fresh ground black pepper, drizzle some hummus dressing, followed by some toasted pine nuts, and serve immediately.