A fresh, colorful salad designed to stay crisp and flavorful even after chilling.
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Calories: 260kcal
Equipment
- Large mixing bowl
- whisk
- cutting board
Ingredients
- 4 cups mixed greens or romaine
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium red bell pepper, diced
- 0.5 medium red onion, thinly sliced
- 1 cup cooked pasta or quinoa (optional)
- 1 cup canned chickpeas, drained
- 0.5 cup crumbled feta or shredded cheese (optional)
- 0.25 cup olives (optional)
- 0.25 cup olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 to taste salt and pepper
Instructions
- Wash and chop all vegetables. Cook pasta or quinoa if using and allow it to cool.
- Whisk olive oil, vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
- Combine greens, vegetables, chickpeas, pasta or quinoa, olives, and cheese in a large bowl.
- Pour dressing over the salad and toss until evenly coated.
- Cover and refrigerate for at least 1 hour. Toss again before serving.
Notes
Add delicate toppings like avocado or croutons just before serving for best texture.
Nutrition
Calories: 260kcal | Carbohydrates: 22g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 15mg | Sodium: 380mg | Potassium: 520mg | Fiber: 5g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 60mg | Calcium: 10mg | Iron: 15mg