Chopped Holiday Salad


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

Chopped Holiday Salad
Photo: Sang An Photography
Prep Time:
30 mins
Chill Time:
2 hrs
Total Time:
2 hrs 30 mins


  • 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)

  • ½ head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)

  • ½ 16 ounce package radishes, halved or quartered (1-1/2 cups)

  • ¼ cup olive oil

  • ¼ cup lemon juice

  • Honey (1 Tbsp.)

  • Coarse Salt (1/2 tsp.)

  • Cracked black pepper (1/4 tsp.)

  • 8 ounce 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 (per serving)

191 Calories
13g Fat
15g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 191
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 528mg 23%
Total Carbohydrate 15g 5%
Total Sugars 5g
Protein 8g
Vitamin C 31.3mg 157%
Calcium 171.6mg 13%
Iron 1.1mg 6%
Potassium 301mg 6%
Folate, total 28.2mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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