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Recipe: Mediterranean Salad Platter

Ingredients

Directions

~ Marla Meridith

Recipe: Summer Pasta Salad with Veggies, Egg & Smoked Salmon

Ingredients

Directions

~ Marla Meridith

Recipe: Mediterranean Salad Platter

This Mediterranean Salad Platter could not be easier to put together and it makes such a beautiful impact when you are entertaining guests. 

4-6 servings

1 (6.5 ounce) jar marinated artichokes, drained
5 ounces hummus
8 ounces Kalamata olives
4 ounces thinly sliced Italian salami
4 ounces sun-dried tomatoes, drained
4 hard boiled eggs, thinly sliced
mache salad blend
extra virgin olive oil for drizzling
serve with pita chips or pita bread

Lay a bed of Mache greens on the bottom of a large platter. Place the rest of the ingredients on top so they are just touching. Drizzle some olive oil over the top. Serve immediately with pita chips or pita bread wedges.
*Add feta cheese if you are not keeping a dairy-free diet

~ Marla Meridith

Recipe: Summer Pasta Salad with Veggies, Egg & Smoked Salmon

This Spring Pasta Salad with Veggies, Egg & Smoked Salmon is nourishing and completely delicious! Use any fresh seasonal produce you can find. Do you have a garden? If so you are very lucky! All you need to do is head outdoors & it’s yours for the picking.

4 Servings

12 ounces orrechiette, shells or macaroni pasta, cooked & drained
4 eggs, hard boiled & sliced
3 small bell peppers (3 colors if possible), diced
3 small Lebanese cucumbers, diced
handful fresh green beans, diced
1 small red onion, minced
fresh lemon juice
salt & pepper
olive oil
fresh oregano or dill

Cook pasta to package directions. While the pasta is cooking & the eggs are boiling cut the veggies. Drain, cool with cold water & toss with some olive oil.
Toss pasta with lemon juice, salt, pepper, more olive oil & veggies. Plate & top with eggs, smoked salmon & fresh herbs.

~ Marla Meridith

Recipe: Summer Pasta Salad with Veggies, Egg & Smoked Salmon

This Spring Pasta Salad with Veggies, Egg & Smoked Salmon is nourishing and completely delicious! Use any fresh seasonal produce you can find. Do you have a garden? If so you are very lucky! All you need to do is head outdoors & it’s yours for the picking.

4 Servings

12 ounces orrechiette, shells or macaroni pasta, cooked & drained
4 eggs, hard boiled & sliced
3 small bell peppers (3 colors if possible), diced
3 small Lebanese cucumbers, diced
handful fresh green beans, diced
1 small red onion, minced
fresh lemon juice
salt & pepper
olive oil
fresh oregano or dill

Cook pasta to package directions. While the pasta is cooking & the eggs are boiling cut the veggies. Drain, cool with cold water & toss with some olive oil.
Toss pasta with lemon juice, salt, pepper, more olive oil & veggies. Plate & top with eggs, smoked salmon & fresh herbs.

~ Marla Meridith