Salads
Vegetarian Chopped Green Salad
Prep
20 minutes
Yield
4
This easy chopped green salad is delicious and satisfying for a quick lunch or healthy dinner.
This green salad is fresh, healthy, and lightly dressed to perfection. I used my favorite Greek dressing and lots of beans and nuts to amp up the protein. This salad will keep you full and is so satisfying.
Why you’ll love this green salad:
- Quick: A salad should be quick and easy to whip up and this salad will only take you 20-minutes to make
- Healthy: Full of healthy, nutritious ingredients
- Versatile: Like any salad, you can swap ingredients or add in what you have on hand in your fridge
Ingredient Notes:
Nuts: For this green salad recipe, I added a crunch with Sante Nuts. I used both their Sweet and Spicy Pecans and their Garlic Almonds that add a pop of flavor along with the crunch we need in a salad topper. These nuts are always in my pantry because they’re so easy to throw into a recipe for a nutritional boost but also just to eat as a healthy snack.
Beans: For this green salad I used cannellini beans which can also be called white kidney beans or navy beans. These add protein to the salad to make it more filling, however, you can always swap the beans for other beans or chickpeas you have on hand, or add in your own protein.
How to make this chopped green salad:
- Make the dressing by combining all of the ingredients in a bowl and whisk OR in a container and shake.
- Assemble the salad in a large bowl or on a large platter, laying ingredients side by side. Drizzle with the dressing and toss. Top with chopped sweet & spicy pecans and chopped garlic almonds.
Expert Tips & FAQ:
Add Protein: If you want to make this salad a full meal, top it with your favorite protein.
Add Olives: Want to take this salad to the next level?! Substitute the black olives with a batch of our Fried Feta Stuffed Olives
Other recipes you’ll love:
- Phyllo Dough Recipes: Black Bean and Feta Stuffed
- Baked Brie Rolls
- Baked Feta Dip
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Vegetarian Chopped Green Salad
Ingredients
- 1 fennel bulb, sliced thin
- 2 cups thinly sliced brussels sprouts
- 1 cup cubed white cheddar
- 1/2 cup halved black olives
- 10 pepperoncini peppers, sliced thin
- 1/2 cup thinly sliced red onion
- 2 cups packed arugula
- 1 398ml / 14oz can cannellini beans, drained or rinsed
- 1/2 cup Sante Nuts Sweet & Spicy Pecans
- 1/2 cup Sante Nuts Garlic Almonds
Greek Dressing
- 1/2 cup olive oil
- 1/2 tbsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- juice of 1 lemon (about 2 tbsp – 1/4 cup lemon juice)
- 1/2 tbsp red wine vinegar
- 2 garlic cloves, pressed
Instructions
- Make the dressing by combining all of the ingredients in a bowl and whisk OR in a container and shake.
- Assemble the salad in a large bowl or on a large platter, laying ingredients side by side. Drizzle with the dressing and toss. Top with chopped sweet & spicy pecans and chopped garlic almonds.
