Mediterranean Salad Base
Use organic ingredients when possible
Serves: 4-6
  • 1 box or 5 oz. of baby spinach, thinly sliced
  • 1 c tightly packed fresh basil, thinly sliced
  • 2 c sliced cucumber
  • 1 c thinly sliced roasted red pepper (approx. 3 roasted peppers)
  • ½ cup hummus (either homemade or store-bought)
  • ⅓ c kalamata or any black/purple olives, sliced
  • 3 green onions, sliced
  • ¼ c toasted pinenuts
  • 1 c onion sprouts
  1. Heat small pan/skillet on med/low heat and toast pine nuts, stirring frequently until lightly browned (about 3-5 minutes). Set aside.
  2. Lay base of spinach and basil and top with, cucumbers, hummus, roasted red peppers, olives, green onions, and finally onion sprouts and pine nuts.
  3. Drizzle with Greek Dressing.
  4. --or--
  5. Just mix all ingredients (except pine nuts and onion sprouts) in a big bowl with desired amount of Greek dressing. Top with nuts and sprouts and serve.
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