Friday, June 22, 2012

Mediterranean Crunch Salad

 Refreshing and packed with flavor!

 I used the left over kale for the lining for the salad bowl and then placed the salad on the top.

 I will be revisiting this recipe again...soon! 

It really was delicious.

1 (15-ounce) can no-salt-added garbanzo beans
1 cucumber, chopped
1 cup small broccoli florets
1 cup grape tomatoes, halved
1 cup finely sliced kale, tough stems removed
1/2 cup finely chopped red onion
2 tablespoons finely chopped Kalamata olives
3 tablespoons red wine vinegar
1 small garlic clove, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme

Combine all ingredients in a large bowl. Chill at least 1 hour before serving.


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