Chopped Holiday Salad

If you like a really moist vegetable salad, double the dressing recipe.

12 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 2 hrs
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Chopped Holiday Salad
15 ounce can cannellini beans (white kidney beans), rinsed and drained
small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
medium cucumber, cut into bite-size chunks (3 cups)
head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
16 ounce package radishes, halved or quartered (1-1/2 cups)
cup olive oil
cup lemon juice
Honey (1 Tbsp.)
Coarse Salt (1/2 tsp.)
Cracked black pepper (1/4 tsp.)
ounces feta cheese, cubed
Coarsely chopped fresh Italian parsley and/or mint
  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 Facts (Chopped Holiday Salad)
    Per serving:
  • 191 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 25 mg chol.,
  • 528 mg sodium,
  • 15 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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