Sure, there are salads that are great as a side dish, but there are also salads that are a great stand-alone meal. But only if you put them together wisely. You need protein, carbs, real fats, and more vegetables. And the most important: a real topping. Never, ever, ever underestimate the right topping. If this one is uninteresting, so is the whole salad. A real dressing contains fat, acid, salt and additives in the form of spices, condiments and other trifles. Today’s salad said it all!
To make preparation even easier, here are some more facts about this salad:
– Instead of motovilca, you can also use another salad, such as arugula.
– You can also use other nuts instead of pumpkin seeds.
– You can also use mozzarella instead of feta.
As the title suggests, you can prepare the salad in advance and take it with you to work, school, travel, picnic. Only the artichokes and chickpeas are dipped in the filling, but there is nothing wrong with putting them in the marinade, because they taste good there.
Of course, you don’t have to eat this salad on the go. You can also prepare it at home. If you prepare it in advance, we recommend that you keep the dressing aside, because in this way the vegetables will not be soaked and therefore will not be poached.
This salad is quite filling, mainly because of the chickpeas and feta, and if you eat a piece of (wholemeal) bread, hunger will knock on the door in three hours.
But before watching the preparations video and looking at the ingredients, take a look at the link to another salad behind you. This salad to accompany green beans, corn, mozzarella and mustard vinaigrette is wonderful!
For an even easier show, watch the preparation video.
Enjoy your lunch!
Find even more great and healthy recipes at http://www.sitfit.si/!
INGREDIENTS (for 2 people)
9 tablespoons of olive oil
2 tablespoons of white wine vinegar
4 tablespoons lemon juice
1 teaspoon of salt
1 teaspoon of oregano
1 teaspoon basil
1 clove of garlic
1 bunch of parsley
1/4 teaspoon pepper
2 reel fists
1 can of cooked artichokes
1 can of boiled chickpeas
8 pieces of sun-dried tomatoes soaked in oil
2 tablespoons pumpkin seeds
1 packet of feta
First prepare the filling. Combine oil, parsley, garlic, oregano, basil, salt, pepper, wine vinegar, lemon juice and water.
Then prepare all the other ingredients. Wash and dry the reel, rinse and drain the chickpeas and drain the artichokes. Cut the feta into cubes and the tomatoes into slices.
Put the ingredients in the following order in the bowl or jar: vinaigrette, artichokes, chickpeas, sun-dried tomatoes, feta, pumpkin seeds and motovilec and close the jar. The salad prepared in this way can be stored in the refrigerator for a couple of days, but no more than 4.
Before serving, make sure the jar is tightly closed, then turn it upside down to pour the filling over the ingredients.
Then transfer the salad to a plate, toss a little more and serve.