Saturday, May 17, 2014
EXOTIC VEGETABLE AND CHICKPEA SALAD
PREP TIME 30 MINUTES
SERVES 8 TO 10
Courtesy of Marzetti®™ Simply Dressed® Salad Dressing
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
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.
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