Looking for a flavorful, filling salad that works as a side dish or a main course? This is the recipe for you! The fresh, sunny flavors of the Mediterranean region are highlighted with vegetables tossed in a tangy-sweet lemon, honey and olive oil dressing, then layered on top of hummus, which makes for an extra-satisfying salad.
Mediterranean Layered Salad
- Prep Time 30 min
- Total 30 min
- Servings 12
- Ingredients 15
Ingredients
Dressing
- 1/2 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 1/2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
Salad
- 8 cups chopped romaine lettuce (12 oz)
- 1 container (8 oz) prepared hummus
- 1 1/2 cups cherry tomatoes, halved
- 1 medium English (hothouse) cucumber, chopped (3 1/2 cups)
- 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, coarsely chopped
- 1 medium red onion, thinly sliced (1 cup)
- 1/2 cup coarsely chopped pitted Kalamata olives
- 1 cup crumbled feta cheese (4 oz)
Instructions
-
Step1In small bowl, stir all dressing ingredients together with whisk until well blended.
-
Step2Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.
Nutrition
190
Calories
15g
Total Fat
3g
Protein
10g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 380mg
- 16%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 4g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 8%
- 8%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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