Good Salad

My husband came up with the title of this salad and I think it sums it up pretty well.  This salad is a perfect combination of basic and complex flavors and textures that harmonize quite well together.  It would be refreshing for dinner on a very hot day and yet a beautiful salad to serve for a luncheon with a nice slice of watermelon. * Note: The Spanish Queen large green olives with pimentos came in a jar and have a milder, not super salty taste as other large green olives.


Salad Ingredients

1 head broccoli, cut in florets

1 medium summer squash, cut in thicker julienne slices

1 medium zucchini, cut in thicker julienne slices

10.5 oz. cherry tomatoes, halved

1-15 oz. can garbanzo beans, drained and keep liquid

1 bunch scallions, chopped

½ cup raisins

½ cup Spanish Queens, large green olives, with pimento, chopped

1 5 oz. bag Arugula

½ cup toasted slivered almonds


Dressing Ingredients

1 t. Dijon mustard

6 T. red wine vinegar

2 T. reserve garbanzo bean liquid

1 t. honey

½ t. garlic salt

½ t. herbs de provence

½ t. coriander seeds

 black pepper to taste


Preheat oven to 350 degrees.  Cover a small cookie sheet with parchment paper.   Spread slivered almonds on cookie sheet and toast approximately 4-6 minutes.  Remove from cookie sheet and place in small dish to cool.


Place all of the dressing ingredients in a small bowl and whisk together.  Set aside and whisk again right before dressing the salad.


Place the broccoli, summer squash, zucchini, cherry tomatoes, garbanzo beans, raisins, scallions, green olives, arugula and salad dressing in a large bowl and toss until well blended.  Sprinkle on the toasted almonds and serve.