Betty’s own unique take on the classic ambrosia fruit salad cleverly combines refrigerated vanilla pudding, miniature marshmallows and frozen whipped topping with fresh and canned fruit. It’s a desserty salad sensation. Or is it a salady dessert? Either way, it’s delicious!
Prep time: Total time:
Yield: 8 Servings
Ingredients: 1 - 15 ounce can of chickpeas, drained and rinsed 1 - 15 ounce can of white beans, drained and rinsed 1/4 cup kalamata olives, halved {you will want to use pitted olives} 1/3 cup roasted red peppers, drained, chopped 1/2 of a small red onion, chopped * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large bowl mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.
In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za'atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.
Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.
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