MEDITERRANEAN VEGETABLE AND WALNUT SALAD WITH OLIVE VINAIGRETTE
- Yield: 6 servings
- Prep: 15 mins
- Cook: 5 mins
Ingredients
- 1/2cup chopped California walnuts
- 1/2cup prepared, reduced-fat balsamic vinaigrette dressing
- 1tablespoon minced, pitted ripe olives
- 1-- (15-1/2-ounce) can no-salt-added chickpeas
- 1-- red bell pepper, seeded and thinly sliced
- 1large carrot, peeled and cut into matchsticks
- 1small red onion, thinly sliced
- 4cups each spinach and arugula leaves
Instructions
- Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.
- In a small bowl whisk together vinaigrette and olives. Set aside and reserve.
- In a medium bowl combine chickpeas, bell pepper, carrot and onion; toss with 3 tablespoons vinaigrette.Set aside and reserve.
- In a large bowl toss spinach and arugula with remaining vinaigrette; divide equally among 6 salad plates. Top with vegetable mixture and sprinkle with walnuts.
Recipe developed by Diana Torrey of Torrey Food Communications
Nutritional Info *per serving
- Calories 230
- Glycemic Load .40
- Fat 13g
- Saturated Fat 1.5g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 1g
- Cholesterol 0mg
- Sodium 450mg
- Potassium 380mg
- Carbohydrate 25g
- Fiber 5g
- Sugars 4g
- Protein 6g
- Trans Fat 0g
- Vitamin A 90%
- Vitamin C 60%
- Calcium 6%
- Iron 10%