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Mediterranean Overload Salad


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Member since 2012

Serves 4-6 | Prep Time 30 | Cook Time

Ingredients

1/2 cup canned artichoke hearts (chopped)
1/2 cup pitted Greek Kalamata olives (sliced in half)
1/4 cup small pitted green olives (whole)
1/4 cup dill pickles (diced)
1/4 cup cherry or grape tomatoes (sliced in half)
1/2 large cucumber (diced)
1 stick celery (chopped)
1/4 cup red bell pepper (diced)
1/4 cup yellow bell pepper (diced) (optional)
1/4 cup green bell pepper (diced) (optional)
1/4 cup fresh mozzerella (diced)
3 slices hard salami (chopped to desired size)
Fresh basil to taste

Dressing:
juice from 2 key limes (or one small regular lime)
2-3 tsbp olive oil
splash of hot sauce
1/2 tsp agave nectar (or honey)
Salt and pepper to taste
Garlic salt (optional)


Mix together dressing in a small container with a lid. Shake container to mix dressing and set aside.


Mix together all veggies in a large bowl.


Toss together with dressing and add salami and mozzerella. Toss lightly.


Sprinkle fresh basil on top and enjoy.


Pairs Well With


Notes

I grew up eating all of these great Mediterranean ingredients, but never all in one place. This salad has a bit of an aquired taste, but I love it!

Another great lettuce-free salad.

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