Directions
Subtitle: A delicious mix of flavours and textures
Description: This fresh Mediterranean salad is packed with vibrant colors and flavor. It combines crunchy vegetables, tangy fruits, and creamy dressing for a satisfying meal that can be enjoyed anytime.
Ingredients List:
– 1 large tomato, chopped into bite-size pieces
– 1 cucumber, peeled and chopped into bite-size pieces
– ½ red bell pepper, seeded and chopped into bite-size pieces
– ¼ cup dried cherries (about 10)
– ¼ cup sliced almonds
– 2 tablespoons extra virgin olive oil
– Salt and black pepper, to taste
– Dash of lemon juice, optional
– Dressing:
– 1 teaspoon apple cider vinegar
– 1/3 cup Greek yogurt (or regular plain yogurt)
– 1 tablespoon honey
– 1 teaspoon salt
– 1/2 teaspoon ground ginger
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/2 teaspoon cumin
– 1/2 teaspoon coriander
– 1/4 teaspoon black pepper
– 1/4 teaspoon chili flakes (optional)
Instructions:
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, toss together the tomatoes, cucumbers, bell peppers, dried cherries, and almonds. Sprinkle with a pinch of salt and black pepper. Toss again to coat evenly.
3. Spread the vegetable mixture onto the prepared baking sheet. Bake for 20 minutes, until tender but not mushy.
4. While the vegetables are roasting, whisk together the apple cider vinegar, Greek yogurt, honey, salt, ginger, garlic powder, paprika, cumin, coriander, black pepper, and chili flakes (if using). Whisk until well combined.
5. Once the vegetables have cooled slightly, combine them with the dressing. Add more seasoning if desired. Gently toss all the ingredients together until they are thoroughly mixed and coated. If you prefer, you can use a food processor to quickly blend everything together.
6. Serve immediately or store in the refrigerator for up to three days.
Servings: 4 servings per portion
Difficulty Level: Easy
Nutrition Facts:
Serving Size: 1 serving
Calories: 322 Calories
Total Fat: 14 grams
Cholesterol: 0 milligrams
Sodium: 160 milligrams
Potassium: 450 milligrams
Total Carbohydrate: 25 grams
Dietary Fiber: 11 grams
Sugars: 10 grams
Protein: 10 grams
Time Needed: 20 minutes for prepping; 20 minutes for baking; 10 minutes for preparation and mixing. Total time: approximately 50 minutes.
Note: If you don’t like heat, you may choose not to include the chili flakes in the dressing.
Steps
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1
Done
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Preheat your oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
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In a small bowl, toss together the tomatoes, cucumbers, bell peppers, dried cherries, and almonds. Sprinkle with a pinch of salt and black pepper. Toss again to coat evenly. |
|
3
Done
|
Spread the vegetable mixture onto the prepared baking sheet. Bake for 20 minutes, until tender but not mushy. |
|
4
Done
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While the vegetables are roasting, whisk together the apple cider vinegar, Greek yogurt, honey, salt, ginger, garlic powder, paprika, cumin, coriander, black pepper, and chili flakes (if using). Whisk until well combined. |
|
5
Done
|
Once the vegetables have cooled slightly, combine them with the dressing. Add more seasoning if desired. Gently toss all the ingredients together until they are thoroughly mixed and coated. If you prefer, you can use a food processor to quickly blend everything together. |
|
6
Done
|
Serve immediately or store in the refrigerator for up to three days. |
