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Chopped Holiday Salad

Makes: 8 to 10 servings
Prep 30 mins Chill 2 hrs
Chopped Holiday Salad
Ingredients
  • 1 15 - 19  ounce can  cannellini beans (white kidney beans), rinsed and drained
  • 2  small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
  • 1  medium cucumber, cut into bite-size chunks (3 cups)
  • 1/2  head  radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
  • 1/2 16  ounce package  radishes, halved or quartered (1-1/2 cups)
  • 1/4  cup  olive oil
  • 1/4  cup  lemon juice
  •  Honey (1 Tbsp.)
  •  Coarse Salt (1/2 tsp.)
  •  Cracked black pepper (1/4 tsp.)
  • 8  ounces  feta cheese, cubed
  •  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 Facts (Chopped Holiday Salad)
  • Servings Per Recipe 8,
  • cal. (kcal) 191,
  • Fat, total (g) 13,
  • chol. (mg) 25,
  • sat. fat (g) 5,
  • carb. (g) 15,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 8,
  • vit. A (IU) 292,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 528,
  • Potassium (mg) 301,
  • calcium (mg) 172,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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