Whole Foods has a delicious “Mediterranean Crunch Salad” at the cold bar. We wanted to recreate it at home, but a google search for the recipe didn’t exactly match the ingredient list that had been included with the salad at the bar. So we kind of used the recipe online as a guide and added some other ingredients to make it more fabulous.
2 (15 ounce) cans garbanzo beans, drained and rinsed
1/2 cucumber, chopped small
1/2 head broccoli, chopped small
1 cup grape tomatoes, halved
1/2 carrot, chopped small
3 leaves kale, tough stems removed, chopped small
1 small red onion, finely chopped
3 tablespoons red wine vinegar
3 tablespoons apple cider vinegar
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
Combine the chickpeas, cucumber, carrot, kale, broccoli, tomatoes, onion, parsley and thyme in a large bowl. In a small bowl, combine the red wine vinegar, apple cider vinegar, and olive oil. Whisk well. Poor the liquid mixture into the vegetable/bean mixture and stir well. Chill at least one hour before serving. Enjoy!
This is another fabulous recipe from College Vegetarian Cooking. It’s easy, it’s quick, and it’s delicious. It’s also better the next day, nice and cold, so make plenty for leftovers!
2 lbs red bliss potatoes or multicolored potatoes
1 bunch green onions
1 cup lentils, doesn’t matter what color
2 Tbsp Dijon mustard
3 Tbsp white wine vinegar
1/4 cup olive oil
Cook the lentils according to the package directions and boil the potatoes for about 20 minutes or until they are soft. Drain potatoes and cool them by running under cold water.
When the potatoes are cool, cut them into bite-sized pieces and place in a large bowl. Trim the ends off the green onions and then chop. Add the onions to the potatoes. When the lentils are ready, rinse them with cold water and add them to the potatoes and green onions. In a separate bowl, combine the oil, mustard, and vinegar, and whisk together. Stir the liquid mixture into the potatoes, lentils and onions, making sure to coat evenly.
I found this salad originally in the College Vegetarian Cooking, my go-to guide for quick and easy vegetarian recipes. Over time, I’ve tweaked it a bit and tried to make it a little more robust and healthier. It’s delicious and fresh for a summer barbecue, so put it on the menu for your upcoming summer fun.
1 1/2 cups uncooked orzo pasta
1 cup cut cherry or grape tomatoes
1/2 red pepper
1/2 red onion
1/4 cup feta cheese, crumbled
2 Tbsp fresh tarragon, chopped
1/4 cup fresh lemon juice
2 Tbsp olive oil
1 cup fresh spinach
Cook the pasta for 8-10 minutes, until it’s cooked to your liking. While it’s cooking, chop the carrot, red pepper, and red onion into small pieces.
Add the cooked orzo, then the chopped tomatoes and tarragon.
In a small bowl, whisk together the olive oil and lemon juice and then pour into pasta mixture, making sure to stir well and coat all the pasta. Add feta on top and serve over spinach greens.