Chopped Mediterranean Salad

Chopped Mediterranean Salad

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From: Diabetic Living Magazine

Chopped vegetables take on a Mediterranean flair in this quick and easy salad recipe. Flavored with a simple pesto vinaigrette and topped with crumbled feta cheese, this salad serves two and is ready in just 20 minutes.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon purchased basil pesto
  • 2 teaspoons white balsamic vinegar or regular balsamic vinegar
  • ⅓ cup chopped seeded tomato
  • ⅓ cup chopped zucchini
  • ⅓ cup chopped yellow or orange bell pepper
  • ⅓ cup very small broccoli florets
  • 1 cup mixed salad greens (optional)
  • 2 tablespoons crumbled reduced-fat feta cheese


  • Prep

  • Ready In

  1. Combine pesto and vinegar in a small bowl. Stir in tomato, zucchini, bell pepper and broccoli.
  2. If desired, divide greens between two serving plates. Top with vegetable mixture. Sprinkle with feta cheese.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 100 calories; 6 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 4 g protein; 4 mg cholesterol; 4 g sugars; 186 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

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