Mediterranean Chopped Salad
This colorful salad can be presented as individual servings or arranged on a large platter on a bed of chopped romaine just before serving. It can also be the basis for a main dish salad; simply add garbanzo beans and crumbled feta.
Yield: 6 servings
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Nutritional Information
Amount per serving
- Calories: 67
- Calories from fat: 38%
- Fat: 2.8g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.5g
- Protein: 2.4g
- Carbohydrate: 10.4g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 328mg
- Calcium: 38mg
Ingredients
- 2 cups chopped red bell pepper
- 2 cups chopped zucchini
- 1 cup chopped yellow or orange bell pepper
- 1 cup chopped seeded tomato
- 1/3 cup chopped red onion
- 1/4 cup minced fresh flat-leaf parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon extravirgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups chopped romaine lettuce
Preparation
- Combine the first 10 ingredients in a large bowl; toss well. Cover and chill up to 1 hour. Arrange 1 cup lettuce on each of 6 small plates; top each serving with 2 cups bell pepper mixture. Serve immediately.
Mediterranean Chopped Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- CUISINE: Mediterranean
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Salads
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Grilled Chicken Greek Salad
Sunset -
Greek Chicken Salad
Southern Living -
Tzatziki Chicken Salad
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