MEDITERRANEAN CHOPPED SALAD

Mediterranean Chopped Salad image

Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 tablespoons white-wine vinegar
2 teaspoons grainy mustard
Coarse salt and ground pepper
1 small head romaine lettuce, sliced
1/2 cup chopped oil-packed roasted red peppers, drained
1/2 cup roasted almonds, chopped
1 can (15 ounces) chickpeas, rinsed and drained
1 orange bell pepper (ribs and seeds removed), cut into 1-inch pieces

Steps:

In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between two small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between two medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.

Nutrition Facts : Calories 542 g, Fat 35 g, Fiber 16 g, Protein 19 g

*** Explore more Mediterranean Chopped Salad Recipes »

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