Mediterranean Salad With Mushrooms
This Mediterranean Salad With Mushrooms makes a balanced and delicious lunch!
Ingredients
- 5 oz Spring Mix Green
- 2 Red Bell Peppers
- 4 oz Shiitake Mushrooms
- 1/2 pint Grape Tomatoes
- 8 oz Artichoke Hearts
- 2 oz Feta Cheese
- 4 oz Canned Tuna or Roasted Chicken
- 6 Kalamata Olives
- 1 handful Parsley
- 1/4 cup Greek Salad Dressing
- Oil Spray
Instructions
- Preheat the oven to 350 degrees.
- Rinse all of the fresh veggies.
- Cut the red bell pepper into slices.
- Remove the artichokes from a can and rinse thoroughly. Cut the artichokes in half.
- Spray a baking dish with oil spray. Add the red bell pepper slices, shiitake mushrooms, and artichokes to a baking sheet and season with salt and pepper. Bake at 350 degrees for about 1 hour or until the red bell pepper has softened.
- Once the veggies are done cooking, place to the side to completely cool for about 30 minutes.
- Slice the grape tomatoes in half. Cut the tuna or chicken, feta, and kalamata olives into smaller pieces if necessary.
- In a large bowl, add the spring mix greens, grape tomatoes, feta cheese, tuna or chicken, kalamata olives, parsley, and cooked veggies.
- Mix the salad in the large bowl. If you plan on serving the whole salad, mix in the dressing. If you only plan on eating a portion of the salad, place a portion of salad on a plate and top with desired amount of Greek salad dressing. Store leftovers in the fridge.