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.
Hearty and filling salad dressed with a rich hummus dressing!
Ingredients
- 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
- 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
- 1/4 cup feta cheese crumbles
- 1/4 red onion, thinly sliced
- 1/2 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.
This really looks refreshing. I love the dressing idea. Thanks!
We still have tons of snow in NY but it won’t stop me from dreaming of spring and wanting this salad. Just yesterday my husband said we need to eat more mediterranean food this month (mostly to prepare for all the indulging we are going to do on our upcoming trip to Italy). I think this salad might make an appearance.
Sadly where I live though Spring may be 23 days away, we still get dumps of snow in late May! BUT this salad feels like summer all the way. What a creative dressing Marnely. All the colors and textures are gorgeous too.