Vibrant Mediterranean Salad

Ingredients: 

Salad:

- 4 to 6 cups kale leaves (remove ribs, tear or cut to bite size and massage to tenderize)

- 2 to 3 cups bite size radicchio

- 3 stalks celery, sliced thin

- 1 each red, orange and poblano pepper, cut bite size

- 3 to 4 scallions, cut diagonal (could substitute chopped Vidalia or red onion)

- 1/2 cup pickled banana pepper, chopped

- 2 cans organic low sodium garbanzo beans, rinsed and drained

- 1/2 cup Kalamata olives, sliced or chopped

- 1  8 oz. block feta, diced or crumbled

- 1 cup chopped cucumber

- 2 cups petite medley snacking tomatoes, cut in half or quarters

- For more greens, serve on a bed of your favorite HAMAMA Microgreens 

Garnish:

- Choice of fresh herbs - chives, basil, parsley

- HAMAMA Microgreens of choice (Zesty Mix is great in this)!

Dressing: 

- 1/2 cup garlic olive oil

- 3 T Proseco wine vinegar (could sub white balsamic vinegar)

- 1/2 cup Greek yogurt

- chopped fresh dill if available

- 2 T (generous) Victoria Gourmet Mediterranean spice blend (contains dried garlic, parsley, green onion, basil, rosemary, oregano, black pepper, thyme, sage, chili pepper, sea salt)

- additional salt and ground pepper to taste

Instructions: 

1. Combine the salad veggies in a large bowl: Kale, radicchio, celery, peppers, scallions/onion, pickled banana pepper, garbanzo beans, olives, & feta cheese.
2. When ready to serve, add in the more tender veggies (cucumber & tomatoes). 
3. Whisk all of the salad dressing ingredients and dress the salad with as much of it as you want (save any extra for other salads)!
4. Serve on a bed of lettuce or more Hamama Microgreens, add your garnishes and dig in!!