The Big Salad

The Big Salad could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $2.19 per serving, you get a side dish that serves 6. One serving contains 179 calories, 8g of protein, and 9g of fat. This recipe is liked by 44 foodies and cooks. This recipe from Eating Well requires walnuts, red bell pepper, red onion, and mixed salad greens. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. The Big Salad, Big Steak Salad, and Big Steak Salad are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.Prepare Mustard-Balsamic Vinaigrette.Combine chickpeas, onion, bell pepper, carrots, cauliflower and olives in a medium bowl. Add 2 tablespoons of the vinaigrette; toss to coat. Toss greens with the remaining 2 tablespoons vinaigrette in a large bowl. Divide among 6 plates and top with the vegetable mixture. Sprinkle with feta and the walnuts. Serve immediately.

 

Step by step:

1. Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes.

2. Transfer to a small bowl and let cool.Prepare Mustard-Balsamic Vinaigrette.

3. Combine chickpeas, onion, bell pepper, carrots, cauliflower and olives in a medium bowl.

4. Add 2 tablespoons of the vinaigrette; toss to coat. Toss greens with the remaining 2 tablespoons vinaigrette in a large bowl. Divide among 6 plates and top with the vegetable mixture. Sprinkle with feta and the walnuts.

5. Serve immediately.

Nutrition Information:

covered percent of daily need