This type of salad is basically a selection of prepared veggies toss in a delicious balsamic / red wine vinaigrette. Perfect for lazy hot days when you don’t want to be cooking over a stove. Vary the ingredients according to taste. You can omit the feta if wished. This would be delicious with cooked chicken or prawns. For a vegan protein toss in some canned beans, lentils or pan fried tofu.
Preparation time: 15 minutes
What’s Good About It?
A super simple salad making use of prepared vegetables. High protein and low in carbs this is the perfect energising lunch or dinner.
- Make up the dressing. Put all the ingredients into a screw top jar and shake well to mix
- Place all the ingredients in a large bowl or platter. Lightly toss together.
- Just before serving toss over 2tbsp of the dressing to serve.
Nutrition per serving (with 200g cooked chicken) 307kcal, Fat 20.2g, Carbohydrates 9.3g, Protein 19.3g
Did You Know?
The dressing will keep in the fridge for up to 1 week. Use this dressing for the Roasted Vegetable salad recipe. Only dress the salad just before serving otherwise it will make the leaves too soggy.
Balsamic and Red Wine Vinaigrette
2tbsp red wine vinegar
2tbsp balsamic vinegar
100ml virgin olive oil
salt and pepper
1/2 tsp Dijon mustard
1/2 tsp crushed garlic
Bag of mixed lettuce leaves or baby salad (250g) or shredded lettuce leaves
140g packet chargrilled artichokes, sliced if needed
1 red onion, thinly sliced into half rings
60g pitted olives
2 roasted red peppers, thinly sliced
250g cherry tomatoes halved
100g feta cheese, crumbled
Protein additions: 200g cooked chicken, canned lentils or chickpeas or pan fried tofu
Torn basil leaves to garnish optional