Mediterranean Salad with Hummus-Mint Dressing

This post brought to you by Sabra Dipping Co, LLC.. All opinions are 100% mine.

This Mediterranean Salad with Hummus-Mint Dressing is just what you need after eating a winter’s worth of heavy stews and rich soups! 

Come February, our tastebuds are tired of heavy stews and rich soups. They’re begging us to eat something other than buttery mashed potatoes or creamy scallops bisque. What they actually want right about now: SALADS! Fresh, crisp salads with texture and color. Although the weather isn’t cooperating and it might not seem like salad season just yet, you’ll thank me after tasting this Mediterranean Salad with Hummus-Mint Dressing. 

And although spring is a exactly 23 days away, I can’t help but crave salads in the middle of February, specially living in New England. Done at the days of fatty short ribs on polenta and deep-fried calamari dunked in spicy mayonnaise – my body craves crisp salads and tangy dressings. Not only does it crave it, but let’s be real: bikini season is not that far away, so time to start thinking about ditching the heavy winter diet! 

This dressing is made using Sabra Hummus as a base and you can use not only the Classic hummus, but the Luscious Lemon, Spinach and Artichoke, or Roasted Pine Nut Hummus all work perfectly. By folding in Greek yogurt and fresh mint, you’ll achieve a smooth and rich consistency without all the added fat of regular dressings. Like Sabra on Facebook to find more recipes and giveaways. 

Mediterranean Salad with Hummus-Mint Dressing

Hearty and filling salad dressed with a rich hummus dressing!

Print Recipe

Prep Time:15 minutes mins

Total Time:15 minutes mins

Ingredients

For the dressing

• 4 tablespoons Sabra Hummus
• 4 tablespoons plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh mint minced
• 2 tablespoons olive oil
• pinch of salt

For the salad:

• 2 cups chopped iceberg lettuce
• 1 cup arugula washed
• 10 black olived pitted
• 2 hard-boiled eggs sliced
• 4 artichokes preserved in olive oil sliced
• ¼ cup feta cheese crumbles
• ¼ red onion thinly sliced
• ½ cucumber chopped
• 2 plum tomatoes chopped

Instructions

• To make the dressing, whisk together all the ingredients and set aside while you make the salad.
• To create the salad, layer all the ingredients starting with the greens. Drizzle dressing over salad just before serving, as to not wilt the ingredients. This salad serves 2 as an entree and 4 as an appetizer.