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
- 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.
- Prepare Mustard-Balsamic Vinaigrette.
- 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