I have been making these salads for years…I have always called them upside down salad. It started because I love a great salad at work, but I wanted it to be easy and not soggy. So I decided to layer my ingredients in a way to ensure the greens won’t get soggy. I start by putting the dressing on the bottom, for the first layer, then I add the protein as the next layer, then I top with a layer of greens . You simply pour the salad in a bowl and enjoy. These salads can be kept in the refrigerator for up to three days – they are salads to go.
4 Servings
Ingredients
- 1 – 19 ounce can white or cannelloni beans or 4 cups dried beans (see note below)
- 1 clove of garlic, minced
- 1 teaspoon oregano
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 red onion finely chopped
- 1 tablespoon lemon juice
- 1 chopped avocado
- 2 cups chopped tomatoes
- 1 teaspoon chopped basil
- 1 cup chopped kalamata olives
- 1 cup chopped artichoke hearts
- 4 cups mixed greens
If using Dried Beans:
- Cover dried beans with water and let soak overnight.
- Rinse and drain.
- Put in pot, cover with water and simmer for an hour or till soft.
Directions
- In a small bowl, whisk together garlic, onion, vinegar, oregano, lemon, mustard, sea salt and black pepper, then whisk in oil till incorporated.
- Add beans, kalamata olives, artichoke hearts.
- Layer in bottom of container.
- Next layer tomatoes, basil, black pepper.
- Next layer mixed greens.
To serve turn container out and enjoy!
These salads are so convenient, I love to take them on the boat for an easy lunch under sail. They are great to take to the cottage or camping, as well!