Chopped Mediterranean Salad

Categories: Salads, Side Dishes

         

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Recipe Information

Serving Size

½ c

Yield

Makes 16 servings

Nutrition Information

One serving is 70 calories, 5 g fat, 0 mg cholesterol, 90 mg sodium, 8 g carbohydrates, 2 g fiber, and 2 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • ½ lb Asparagus
  • 1 can Chickpeas, drained and rinsed (15 oz)
  • 1 c Carrot, chopped
  • 1 c Radishes, quartered
  • 1 c Cucumber, chopped
  • ¼ c Red onion, chopped
  • ½ c Tomato, halved
  • ½ c Bell pepper, chopped
  • 1 can Black olives, drained and rinsed, sliced (2.2 oz)
  • 1 jar Pimentos, drained and rinsed (4 oz), optional
  • ⅛ t Salt
  • ¼ t Pepper
  • ¼ c Olive oil
  • 2 T Red wine vinegar
  • 2 T Lemon juice
  • ¼ t Thyme, dried
  • ½ t Rosemary, dried
  • ½ t Garlic powder

Directions

  1. TRIM and CUT asparagus into 1-2 inch pieces.
  2. BRING a medium sauce pan of water to BOIL. ADD asparagus and COOK for 1 minute. REMOVE asparagus and RINSE in cold water or an ice bath.
  3. In a large bowl, gently TOSS asparagus, chickpeas, carrots, radishes, cucumber, onion, tomato, bell pepper, olives and pimentos.
  4. In a small bowl, MIX remaining ingredients.
  5. POUR dressing over vegetables and TOSS. CHILL and SERVE.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.