The Big Salad


  • ½ cup crumbled feta cheese
  • 12 cups mixed salad greens
  • 12 Kalamata olives, pitted and finely chopped
  • 1 cup cauliflower florets, coarsely chopped
  • 1 cup shredded carrots
  • 1 red bell pepper, seeded and sliced
  • 1 small red onion, thinly sliced
  • + 3 more ingredients
    • 1 15-ounce can chickpeas, rinsed
    • 4 tablespoons Mustard-Balsamic Vinaigrette, (recipe follows)
    • 3 tablespoons coarsely chopped walnuts

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 vinaigr...

View full recipe at SpringPad


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