The Big Salad

http://www.eatingwell.com/recipes/the_big_salad.html

From EatingWell:  January/February 1998, The Essential EatingWell Cookbook (2004)

Big flavors, big benefits. Loaded with vitamins and minerals, antioxidants and fiber—not to mention color, crunch and great taste—starting a meal with this salad is a healthy habit you could really live with.

6 servings, 2 1/3 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 3 tablespoons coarsely chopped walnuts
• 4 tablespoons Mustard-Balsamic Vinaigrette, (recipe follows)
• 1 15-ounce can chickpeas, rinsed
• 1 small red onion, thinly sliced
• 1 red bell pepper, seeded and sliced
• 1 cup shredded carrots
• 1 cup cauliflower florets, coarsely chopped
• 12 Kalamata olives, pitted and finely chopped
• 12 cups mixed salad greens
• 1/2 cup crumbled feta cheese

Preparation

1. Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
2. Prepare Mustard-Balsamic Vinaigrette.
3. Combine chickpeas, onion, bell pepper, carrots, cauliflower and olives in a medium bowl. Add 2 tablespoons of the vinaigrette; toss to coat. Toss greens with the remaining 2 tablespoons vinaigrette in a large bowl. Divide among 6 plates and top with the vegetable mixture. Sprinkle with feta and the walnuts. Serve immediately.

Nutrition

Per serving : 210 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 3 mg Cholesterol; 22 g Carbohydrates; 8 g Protein; 7 g Fiber; 393 mg Sodium; 531 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 1 lean meat, 1 1/2 fat