Hummus and Kale Salad
AppetizerSaladsSide Dish, Mediterranean
Contributed by, BMC's Teaching Kitchen
Hummus - ½ cup Water - ¼ cup Chopped Kale - 5oz (⅓ of a 16 oz bag) Cucumber - 1 medium Roasted red peppers - 1 jar (12 oz) Pitted kalamata olives - 2 oz (⅓ of a 6 oz jar) Crumbled Feta cheese - 1/2 cup
Place 1/4 cup of hummus and water into a jar. Put on the lid and shake to mix.
Pour the dressing over the kale and massage until tender.
Chop the cucumber and add it to the bowl.
Break apart the roasted red peppers into bite-sized pieces with your hands and add the pieces into the bowl.
Add the kalamata olives and feta cheese to the bowl and mix until combined.