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.



Winterwood said...

yum! taking note of this recipe for our summer when it comes!ps my dd is in the USA right now and just loving the states and all your yummy food!

Christine said...

Oh...where about is she? Hope she comes to Seattle! She would love it here too!