Food Storage & Other Adventures in Motherhood

Food Storage Friday: Mediterranean Salad

by heather

We eat lots of salads, but most of them don’t have a lot of direction. Some greens, some veggies, dressing, nuts, chopped fruit and we’re good. A few weeks ago I had a Mediterranean salad at work and felt a need to recreate it. It’s a delicious mix of food storage and fresh veggies, not to mention it is super easy to put together. Other than the gorgonzola, all of the ingredients were things that I keep on hand. When I made this salad this week I felt like it was missing something, but I couldn’t think of what. As I sat down to write this I realized it was the peppercinos. They’re optional, but they give it a nice kick.

Mediterranean Salad
Food Storage Ingredients:
1 (15 oz) can kidney beans, drained
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can pickled beets, drained
slivered almonds (about 1 teaspoon per salad)
dried cranberries or golden raisins (about 2 Tablespoons per salad)
balsamic salad dressing
peppercinos (optional)

Fresh Ingredients:
mixed greens (I used 3-4 loose cups per salad)
chopped fresh veggies of your choice (this time I used tomatoes, carrots and red bell peppers, broccoli and cauliflower are also good)
gorgonzola (about 1 Tablespoon per salad)

1. Arrange your salad as you please. The two cans of beans divides well over 4 large dinner salads.

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