Mediterranean Chopped Salad with Escarole and Walnuts

Name: Mediterranean Chopped Salad with Escarole and Walnuts
Total time: 45 min
Ingredients: 1 cucumber, halved lengthwise, seeded, and cut into ½-inch pieces; 10 ounces grape tomatoes, quartered; Salt; pepper; 3 tablespoons red wine vinegar; 1 garlic clove, minced; 3 tablespoons cold-pressed extra-virgin olive oil; 1 (15 ounce) can chickpeas, rinsed; ½ cup pitted Kalamata olives, chopped; ½ small red onion, chopped fine; ½ cup chopped fresh parsley; 1 head escarole (1 pound), trimmed and cut into ½-inch pieces; 2 ounces feta cheese, crumbled (½ cup); ½ cup walnuts, toasted and chopped

www.americastestkitchen.com

Mediterranean Chopped Salad blends fresh veggies, feta, and olives in a zesty lemon vinaigrette for a flavorful, nutritious dish.

Keywords

Main Courses
Vegetables
Salads

View full recipe on www.americastestkitchen.com

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