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20 minute dinner recipes

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The Big Salad


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



  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.


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