Cold Salads Galore

One of many inside jokes the Bearded one and I share involves his distaste for “cold salad.” It’s origin came forth as depicted in the following exchange:

“Try this Mediterranean quinoa salad I made.”

The Bearded one tries a bite. I attempt to gauge his response, though the normally expressive and outspoken individual just chews and nods with indifference.

“How is it?

“It’s good.”

“That’s unenthusiastic .”

“Well, I don’t really like cold salads.”

I think it is fair to state that the vast majority of salads are cold. Furthermore, I can guarantee you that this man would express similar disinterest in the innovative yet less common grilled wedge of romaine or warm mushroom salad.

That aside, I present to you another cold salad that the Bearded one gets to miss out on. #moreforme

I do find it worth noting that this dish can be consumed on its own, in a wrap, with hummus and pita, AND can be made not vegan by adding feta cheese, grilled shrimp, or whatever your heart desires!


Baby Kale/Spinach Mix, 5 oz.
1 Can Garbanzo Beans, Rinsed & Drained
1 Shallot
1 Garlic Clove
2 Tomatoes
¼ Red Bell Pepper, Small Dice
1 Jar Marinated Artichoke Hearts
4 Pickled Garlic Cloves in Chili Oil
1 Zucchini
Fresh Parsley
½ Cup Red Wine Vinegar
2-3 Tbs. Olive Oil
Salt & Pepper to Taste
½ Tsp. Red Pepper Flakes


  • Mince the fresh garlic, pickled garlic, and shallot and set in a small mixing bowl along with the diced red bell pepper
  • Drain the marinated artichoke hearts
  • Give the hearts a rough chop and add them to the small mixing bowl
  • Chop up the tomatoes and mix them in as well
  • Chop up the fresh zucchini
  • In a large mixing bowl, form a bed of the baby greens and give them a rough chop or tear
  • Arrange the beans, zucchini, and all the ingredients in the small mixing bowl on top of the baby greens
  • In a jar or other container combine the red wine vinegar and a teaspoon or two of the chili oil from the pickled garlic
  • Pour on top of the salad
  • Drizzle an additional couple tablespoons of olive oil ( I used fancy blood orange olive oil gifted to me from my mom-in-law this holiday season)
  • Season with red pepper flakes, black pepper, and salt
  • Toss all the ingredients and adjust seasoning as needed


This salad acts as an excellent follow-up to a weekend of overindulging – specifically on French fries, beer, and calzones.  I chose to portion mine out for easy lunchtime access at my day job, but this could easily be thrown together as a vegetarian side at a potluck or BBQ. As always, get creative!



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