Chopped Holiday Salad

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

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4.0 by 18 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 2 hrs

Chopped Holiday Salad

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.
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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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