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Mixed greens, garbanzo beans, blood oranges, olives and feta cheese tossed with a balsamic vinaigrette elevated by the addition of fresh mint. Refreshing, surprising and perfect with roasted fish.
For the dressing:
4 tablespoons olive oil
1 ½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon honey
3 tablespoons chopped fresh mint
For the salad:
5 cups mixed greens
1 15oz can garbanzo beans, drained, rinsed in cold water and drained again
1 blood orange or navel orange, peeled, pith removed and thinly sliced, about ¼ inch thickness
1 cup feta cheese crumbles
½ cup pitted Kalamata olives, sliced in half
In a small bowl, mix together olive oil, vinegar, mustard and honey. Add mint and stir to combine.
In a large salad bowl, gently stir together the salad greens, olives, beans and half of the feta cheese. Add the dressing and toss well to thoroughly coat. Divide salad onto 2 plates, top with orange slices, remaining feta cheese and serve.
