Loaded Veggie Salad

Southern Living
Loaded Veggie SaladRecipe
Makes 6 to 8 servings


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2 (7-ounce) packages mixed salad greens
2 large avocados, chopped
1 large cucumber, peeled and sliced
1/2 (10-ounce) package shredded carrots
3/4 cup sweetened dried cranberries
1/2 cup sliced almonds, toasted
1 pint grape tomatoes, halved
1 (4-ounce) package crumbled feta cheese with basil and herbs
Kosher salt to taste
Freshly ground pepper to taste
1 (0.7-ounce) package Italian dressing mix
1/2 cup vegetable oil
1/4 cup balsamic vinegar
2 tablespoons tomato chutney
Croutons (optional)


Combine first 8 ingredients in a large bowl. Sprinkle with salt and pepper.

Whisk together dressing mix and next 3 ingredients. Drizzle over salad, tossing gently to coat. Top with croutons, if desired.

NOTE: For testing purposes only, we used Good Seasons Italian Dressing Mix.

Created date

February 2003