Chopped Holiday Salad
If you like a really moist vegetable salad, double the dressing recipe.
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Servings:
8 to 10 servings
Ingredients
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1 15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained
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2 small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
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1 medium cucumber, cut into bite-size chunks (3 cups)
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1/2 head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
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1/2 of a 16-ounce package radishes, halved or quartered (1-1/2 cups)
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1/4 cup olive oil
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1/4 cup lemon juice
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Honey (1 Tbsp.)
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Coarse Salt (1/2 tsp.)
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Cracked black pepper (1/4 tsp.)
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8 ounces feta cheese, cubed
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Coarsely chopped fresh Italian parsley and/or mint
Directions
1.
Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (beans, green peppers, and cucumber may be chilled up to 24 hours).
2.
To serve, arrange vegetables and dressing along with feta cheese in strips on a serving platter. Sprinkle with fresh parsley and/or mint. Makes 8 to 10 servings.
Nutrition information
Calories 191, Total Fat 13 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 25 mg, Sodium 528 mg, Carbohydrate 15 g, Total Sugar 5 g, Fiber 4 g, Protein 8 g. Daily Values: Vitamin C 53%, Calcium 17%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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