Tuesday, September 22, 2015

Mediterranean Chopped Salad

Mediterranean Chopped Salad






ingredients


    for the salad:
  • 3 c. halved cherry or grape tomatoes (quarter the tomatoes if they are large)
  • 2 large English cucumbers or 8 smaller Persian cucumbers, diced

  • 2 red bell peppers, seeded and diced
  • 2 large carrots, peeled and thinly sliced into coins
  • 1 large white onion, diced
  • 6 scallions, thinly sliced
  • 6 large cloves garlic, minced
  • 1/3 c. minced fresh cilantro
  • 1/3 c. minced fresh mint
  • 1/3 c. minced fresh parsley
  • 1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
  • 2 c. rough chopped arugula




    for the salad dressing:

  • 1/4 c. apple cider vinegar
  • 1/4 c. extra-virgin olive oil
  • 2 tsp. cumin
  • 1 tsp. cinnamon
  • kosher salt and freshly ground black pepper, to taste
    • juice and zest of 3 large lemons



preparation


for the salad:
In a very large bowl, combine all salad ingredients. Fold to combine.




for the salad dressing:
In a small bowl, whisk together all salad dressing ingredients. Pour over salad and fold to combine. Refrigerate for 1 hour before serving, to let flavors mingle.


This salad is most crisp the day it is made, but leftovers can be enjoyed for another day or so. This makes a large amount of salad, great for a big group. Divide all ingredients in half for a smaller salad.




For a printable version of this recipe, go here:
https://docs.google.com/document/d/1TIW31X_xQqpid346aY91tJQ5WNFB1KrsgDM-_OehVac/edit?usp=sharing