Farm406

53 farm406 INGREDIENTS: • 2 (15 ounce) cans garbanzo beans, rinsed and drained • 2 cucumbers, seeded and halved lengthwise and sliced (you can peel them or not peel them depending on your preference) • 1 pint cherry tomatoes, halved • 1/2 red onion, chopped • 2 cloves garlic, minced • 1 (15 ounce) can black olives or 1 jar kalamata olives • 1/2 cup crumbled feta cheese • 1/2 tsp garlic salt • 1/2 tsp ground black pepper • bottled Greek dressing or homemade (Recipe Below) put on enough to coat well DIRECTIONS: 1. Toss everything together except the feta in a large bowl. Refrigerate 2 hours before serving. Toss feta in before serving. • 1 cup extra light virgin olive oil • 1 cup red wine vinegar • 2 1/2 tsp garlic powder • 2 1/2 tsp dried oregano • 2 1/2 tsp dried basil • 2 tsp pepper, • 2 tsp. salt • 2 tsp onion powder • 2 tsp dijon-style mustard Mix together and shake well. Greek Garbanzo Bean Salad INGREDIENTS: • 1 lbs strawberries hulled and quartered • ½ lbs green grapes sliced in half • ½ lbs red grapes sliced in half • ½ fresh pineapple peeled, cord removed, and sliced into bite sized pieces • 1 cup blueberries • 2 cups blackberries Glaze • 2 cups water • ½ cup lemon juice • 1 lemon zested • 2 tbs cornstarch • 1 cups sugar • 1 tbs poppy seeds DIRECTIONS: 1. Whisk together water, lemon juice, cornstarch and sugar in a small saucepan. 2. Heat glaze until it starts to boil. Continue cooking for 1-2 minutes. a. Cool glaze then add poppy seeds and lemon zest. 3. In a large bowl, stir together all of the prepared fruit. 4. Pour cooled glaze mixture over fruit and toss to combine. 5. Keep in the refrigerator and serve chilled. Fruit Salad Greek Dressing

• Cover