1/4 Photos of Chopped Salad
The key is chopping the veggies into small pieces. This is what gives the salad such a clean, fresh taste. The small pieces impart juices and flavor. No dressing required. This is good for lunch or as a side dish for dinner. It can be kept in the refrigerator for several days. NOTE: For a Fatoush-type of salad, toast or broil a slice of pita bread; break-up the crispy pieces into the salad.
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Units: US | Metric
- 1Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
- 2Stir in the nuts.
- 3Quarter the olives; add to the vegetables.
- 4Stir in the crumbled cheese.
- 5Chop lettuce into fine pieces; combine with vegetable mixture.
- 6Chill several hours before serving.
- 7This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.
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Nutritional Facts for Chopped Salad
Serving Size: 1 (175 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 185.7
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 3.6 g
- Cholesterol 16.6 mg
- Sodium 284.1 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 2.6 g
- Sugars 3.9 g
- Protein 6.2 g