Happy Sally Salad Recipe
Organic spring mix and three scoops each of tabbouleh and hummus, loaded with tomatoes, walnuts and raisins. Served with your choice of dressing.
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Ingredients
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Salad base & mix-ins
Dressing (served on side - choose one)
Method
Salad base & assembly
Prepare base
Place 6 cups of organic spring mix in a large shallow serving bowl or on a platter, spreading it evenly to create a bed for toppings.
Add tabbouleh and hummus
Using three equal scoops of prepared tabbouleh, place the scoops spaced evenly across the spring mix (for example, one near each end and one in the center). Repeat with three scoops of prepared hummus, alternating placement so tabbouleh and hummus are interspersed and accessible on the salad.
Add tomatoes, walnuts and raisins
Scatter 1 cup halved cherry tomatoes evenly over the spring mix and around the tabbouleh/hummus scoops. Sprinkle 1/2 cup roughly chopped walnuts and 1/4 cup golden raisins evenly over the salad so each serving will receive some nuts and fruit.
Garnish
Finish with 2 tablespoons chopped fresh parsley scattered over the hummus and tabbouleh scoops for color and freshness.
Dressing (olive oil & lemon)
Make dressing
In a small bowl or jar combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey or agave, 1/2 teaspoon Dijon mustard, 1/8 teaspoon salt and a pinch (1/16 teaspoon) black pepper. Whisk or shake vigorously until emulsified.
Serve
Serve the dressing on the side so guests may add to taste, or lightly drizzle 2–3 tablespoons over the salad just before serving. If serving on the side, pass remaining dressing in a small pitcher.