Exotic vegetable and chickpea salad
Ingredients
3 / 4 cup Simply Dressed® Greek Feta Salad Dressing
4 cups fresh cauliflower florets
2 tbsp olive oil
2 large golden beets
1/ 4 tsp ground cumin
1/ 2 cup roasted red pepper slivers
1 cup fresh parsley leaves
1 cup diced cucumber
One (15 oz.) can chick peas, rinsed & drained
1/ 2 cup slivered and pitted kalamata olives
1/ 4 cup diced red onion
3 oz. crumbled feta cheese
Preparation
Preheat oven to 400° F. Combine cauliflower and olive oil and place on a baking sheet. Roast cauliflower 15 to 18 minutes or until cauliflower is golden and tender (times will vary depending on size of cauliflower pieces).
Place beets in a saucepan and cover with water, bring to a boil and simmer until tender, about 20 to 30
minutes (times will vary depending on size of beets).
Cool slightly, peel and dice. In a large bowl, combine Simply Dressed® Greek Feta Salad Dressing with ground cumin.
Add all remaining ingredients and toss well. The salad is best served right after it is tossed.
Serves 8-10
Chopped spinach, mint and cracked wheat salad
Ingredients
3 / 4 cup Simply Dressed® Pomegranate Salad Dressing
1 cup bulgur wheat
1 1/ 2 cups boiling water
1/ 2 cup almond slivers
Salt and pepper
1/ 2 cup dried apricots, diced into 1/4-inch pieces
4 scallions, chopped
1/ 2 cup chopped mint
5 oz. chopped spinach
4 oz. crumbled feta or halloumi cheese
1/ 2 cup pomegranate seeds or dried cranberries
Salt and pepper
Preparation
Place the bulgur wheat in a bowl and pour the boiling water over it. Cover with plastic wrap and allow to
stand at room temperature for 1 hour.
Preheat the oven to 350° F. Place almonds on a baking pan and bake 5 to 7 minutes or until nuts are golden brown. Cool.
Remove plastic wrap and fluff the bulgur wheat with a fork. Pour 1/ 2 cup Simply Dressed® Pomegranate Dressing over bulgur wheat and mix. Season with salt and pepper to taste.
Add almonds and all remaining ingredients to the bulgur wheat. Drizzle the remaining 1/ 4 cup of dressing over all and gently toss. Serve.
Serves 8-10
