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Chopped Greek Salad

from Tiffany at eatathomecooks.com
Prep Time15 mins
Total Time15 mins
Servings: 3 to 4
Calories: 157kcal

Ingredients

  • ½ 15 oz. can cannellini beans
  • ⅔ cup cooked quinoa
  • 1 small cucumber
  • 1 small shallot
  • ¼ tsp. dried mint
  • ½ 12 oz. jar roasted red peppers
  • 1 small box mixed greens
  • vinaigrette dressing or use homemade

For homemade vinaigrette dressing:

  • 2 Tbs. white wine vinegar
  • 1 Tbs. lemon juice
  • 1 Tbs. maple syrup
  • 1 clove garlic crushed
  • 2 tsp. dijon mustard
  • 1 tsp. dried oregano
  • 1 tsp. dried basil

Instructions

  • Toss all salad ingredients together in a bowl and dress to taste with vinaigrette dressing.

For homemade vinaigrette dressing:

  • Whisk together the vinegar, maple syrup, garlic, mustard, oregano, and basil.

Notes

Note: Remaining cannellini beans can be used on salads throughout the week

Nutrition

Serving: 3to 4 | Calories: 157kcal | Carbohydrates: 32g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 976mg | Potassium: 358mg | Fiber: 7g | Sugar: 6g | Vitamin A: 425IU | Vitamin C: 31mg | Calcium: 164mg | Iron: 5mg