I love a good salad and sometimes the most simple salads are the best ones to recreate at home. Our Clubhouse Grill at Connestee Falls has the best Mediterranean salad that I have found and time and time again I get this plate of goodness when I pop in for a quick lunch.
What makes it so good? I am not sure but it is easy enough to recreate at home so that is what I do. Of course I add a few variations and omit the feta cheese which makes it not so Mediterranean but that’s okay, right? There’s no right or wrong way to make this one but here are the basics so you can enjoy it at home as well.
Ingredients
- 1 cup tri colored quinoa cooked
- 1 1/2 cups mixed salad greens
- 5 small canned artichokes halved
- 5 cherry tomatoes halved
- 8 small Kalamata olives
- feta cheese crumbles ( amount varies depending on taste)
- 1/4 cup garbanzo beens drained
- 1 slice red onion or sweet onion cut into half moons
- salad dressing of choice (I like a honey vinaigrette but any light dressing will do.)
Servings: serving
Instructions
- 1. Cook quinoa according to package directions. The quinoa does not have to be hot when served on the salad so preparing ahead of time is fine.
- 2. Layer salad greens on a small dinner or salad plate.
- 3. Place a rounded scoop on the quinoa on the bed of greens.
- 4. Sprinkle remaining ingredients on the plate around the quinoa.
- 5. Add dressing of choice and enjoy. Tasty and satisfying.
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