Recipes and Cooking Chopped Holiday Salad 4.4 (16) Add your rating & review If you like a really moist vegetable salad, double the dressing recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Sang An Photography Prep Time: 30 mins Chill Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 8 Jump to Nutrition Facts 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) 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 Directions 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). 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. Rate it Print Nutrition Facts (per serving) 191 Calories 13g Fat 15g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.