Salads

Vegetarian Chopped Green Salad

Prep

20 minutes

Yield

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.

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.

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.

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:

Baked Brie Rolls
Baked Feta Dip

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Vegetarian Chopped Green Salad

Video

Ingredients1x2x3x

1 fennel bulb, sliced thin
2 cups thinly sliced brussels sprouts
1 cup cubed white cheddar
½ cup halved black olives
10 pepperoncini peppers, sliced thin
½ cup thinly sliced red onion
2 cups packed arugula
1 398ml / 14oz can cannellini beans, drained or rinsed
½ cup Sante Nuts Sweet & Spicy Pecans
½ cup Sante Nuts Garlic Almonds

Greek Dressing

½ cup olive oil
½ tbsp dried oregano
½ tsp sea salt
¼ tsp ground pepper
juice of 1 lemon (about 2 tbsp – 1/4 cup lemon juice)
½ 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.

Notes

Nutrition

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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
½ cup halved black olives
10 pepperoncini peppers, sliced thin
½ cup thinly sliced red onion
2 cups packed arugula
1 398ml / 14oz can cannellini beans, drained or rinsed
½ cup Sante Nuts Sweet & Spicy Pecans
½ cup Sante Nuts Garlic Almonds

Greek Dressing

½ cup olive oil
½ tbsp dried oregano
½ tsp sea salt
¼ tsp ground pepper
juice of 1 lemon (about 2 tbsp - 1/4 cup lemon juice)
½ tbsp red wine vinegar
2 garlic cloves, pressed