1/2 cup mayonnaise
1/2 cup olive oil
2 tablespoons Worcestershire sauce
1 (14 ounce) can sweet chickpeas
1 (16 ounce) bottle Greek yogurt
3 tablespoons white sugar
1 tablespoon dried basil
1 teaspoon dried marjoram
2 tablespoons olive oil
2 oranges, sliced
1 (9 ounce) package frozen mixed fruit concentrate
3 small yellow onions
1/2 cup chopped walnuts
In a medium bowl, whisk together the mayonnaise, olive oil, Worcestershire sauce, sweet chickpeas, Greek yogurt, sugar, basil, marjoram, olive oil and orange juice.
Stir the vinegar into the mayonnaise mixture until it is absorbed. Line a large bowl with aluminum foil; add enough of the fruit and veggies mix to wrap the foil around all. Cover the bowls with plastic wrap. Cover with aluminum foil to prevent steam from escaping.
Plop the fruit pieces into the foil bags to enclose the fruit and veggies. Cover the foil with a plastic bag and squeeze the juice from the oranges and oranges, walnuts and pineapple into the center of the foil bags.
Mail tubes after having cooled slightly; serve in prepared plastic containers.
I made this recipe for dinner tonight, and as per other reviews there was not enough dressing for my taste. I may try it with a lower sodium diet in the future. I think it would be even more of a challenge with the added vegetables.
I love this salad! I've made it for parties and it is usually a huge hit. I've made it with: 1/2 red pepper (finally got around to adding pepper), 1/2 white onion, 1/2 red bell pepper, and 1 tablespoon butter. I've also added: 1 teaspoon dried Parsley flakes, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried sage. I've also added: 1 tablespoon each of Light and Incidentally, 4 lemons and 1 tablespoon white grapefruit. I'm not a huge fan of the Greek flavor, but it worked for this salad. My kids do not like Greek salad, but I love dressing these as my kids love it.
I really liked this salad. I did alter it somewhat, according to my wife:
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