MEDITERRANEAN LAYERED SALAD
Looking for a flavorful, filling salad that works as a side dish or a main course? This is the recipe for you! The fresh, sunny flavors of the Mediterranean region are highlighted with vegetables tossed in a tangy-sweet lemon, honey and olive oil dressing, then layered on top of hummus, which makes for an extra-satisfying salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 15
Steps:
- In small bowl, stir all dressing ingredients together with whisk until well blended.
- Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.
Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g
FAVORITE MEDITERRANEAN SALAD
Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 28 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
LAYERED MEDITERRANEAN SALAD
Make and share this Layered Mediterranean Salad recipe from Food.com.
Provided by goodchick
Categories Tuna
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Make the cucumber layer: Drain the yogurt in a coffee filter-lined sieve set over a bowl for 1 hour.
- Put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour.
- Pat the cucumber dry between paper towels and transfer it to a bowl.
- Stir in the yogurt, garlic, and salt and pepper, to taste, and combine the mixture well.
- Set aside Make the bean layer: Heat the oil in a skillet over medium heat.
- Add the onion, garlic, oregano, and cook, stirring, until softened.
- Add the wine and simmer until reduced by 1/2.
- In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper.
- Transfer the mixture to a bowl and chill.
- Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil.
- Season with salt and pepper.
- Assemble the salad: Spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top.
- Chill covered, for at least 3 hours or overnight.
- When ready to serve, sprinkle the top with the garnish and serve.
- From Gourmet (via Sara Moulton).
Nutrition Facts : Calories 1103.2, Fat 43.5, SaturatedFat 8.7, Cholesterol 95.6, Sodium 2814.5, Carbohydrate 77.7, Fiber 17.7, Sugar 15.2, Protein 94.6
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