Mediterranean Mix Salad

We have been getting some good stuff from the garden. The first bed is producing some great greens. Today Fred put in the 2nd bed. We can hardly wait to see how this one does. My brother send us some great heirloom tomato seeds. We are starting those inside to transplant in a couple of weeks when it gets a little bit warmer. We are learning how and when to plant things in the desert. We're total amateurs. So far, we are having pretty good results. Here are the greens we planted at the end of October in Bed #1.

 

Bed #2 going in.

We had a dinner party to go to tonight and I volunteered to make salad. I must admit, I wanted to show off some of the goodies from the garden. I picked green leaf lettuce, arugula, and baby purple kale. Man, I just love veggies fresh out of the garden! Nothing tastes better! I used the greens as a base for this very flavorful and colorful salad. This one is definitely one to serve to a crowd and it should get a thumbs up!

Mediterranean Mix Salad

8-10 servings

14.5 ounce can of quartered artichoke hearts
14.5 ounce can of hearts of palm (sliced into medallions)
5 ounces of pitted Kalamata olives
16 oz jar roasted red peppers (or 5 fresh red peppers roasted and peeled) sliced into strips
1/2 red onion halved and thinly sliced
1 large cucumber, halved and thinly sliced
3 medium tomatoes sliced into thin wedges
1 cup arugula
5 cups mixed greens
1 recipe pesto-oregano vinaigrette

Pesto-Oregano Vinaigrette

makes 3/4 cup

1/2 cup vegetable stock
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 balsamic vinegar
2 tablespoons vegan pesto
1 teaspoon coarsely chopped fresh oregano (or 3/4 teaspoon dried)

Blend all ingredients in a blender or food processor until well combined. 

Toss all salad ingredients together. Gently toss with dressing. Serve immediately.