2 cups leafy salad greens

1/2 cup prepared couscous tabbouleh

1/2 cup cherry tomatoes

1/4 cup mixed olives

1/4 cup cucumbers, chopped

1/4 cup canned chickpeas, drained and rinsed

4-6 thin slices salami

1-2 artichoke hearts, cut in half

2 Tbs. feta cheese crumbles

2 Tbs. prepared hummus

toasted pita bread

1 Tbs. Pomegranate Balsamic Vinegar 

3 Tbs. Garlic Infused Olive Oil

Layer salad ingredients in your favorite lunch tote container. Start with a leafy green base and top with couscous tabbouleh, tomatoes, olives, cucumbers, chickpeas, salami artichokes, feta, and hummus. Place the toasted pita in a separate container or baggy to keep from getting soggy. Portion pomegranate balsamic and Garlic Infused Oil into a sealable container (we love using mason jars). When you’re ready to enjoy, simply shake the dressing until blended and drizzle over your salad.