The Big Salad

1 Review
From: EatingWell Magazine January/February 1998

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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 information

  • Per serving: 223 calories; 12 g fat(3 g sat); 7 g fiber; 24 g carbohydrates; 8 g protein; 195 mcg folate; 11 mg cholesterol; 5 g sugars; 6746 IU vitamin A; 56 mg vitamin C; 161 mg calcium; 3 mg iron; 418 mg sodium; 660 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 2 vegetable, 1 lean meat, 1 1/2 fat

Reviews 1

July 13, 2016
profile image
By: EatingWell User
This is a filling salad with lots of healthy ingredients. It requires a lot of chopping, so I used a bottled balsamic vinaigrette to save time. The flavors and textures are wonderful.