Serves four people.
To make this salad into a more substantial meal, top it with three or four large grilled shrimp per person, or four ounces of grilled chicken, turkey, or salmon. Sliced hard-boiled eggs and diced crispy bacon or pancetta adds a whole new level of flavor. Mix, match, and have fun!
2 cups mixed greens (mesclun, spring mix, frisee, etc.)
1 cups arugula,
1 cup baby spinach
1 head radicchio, torn or chopped
2 cups green beans, blanched (quickly boil them until fork tender), place into an ice bath, remove and dry.
1 cup hearts of palm
1 cup cherry tomatoes
¼ cup toasted almonds
4 ounces crumbled feta
1 red onion, rough chopped
1 cup mandarin orange segments (fresh or canned)
½ cup chickpeas
½ cup imported Italian olives, with pits
1 red bell pepper, diced
1 cucumber, diced
1 ripe Haas avocado, cut into cubes
Combine all ingredients in a large salad bowl. Toss with dressing of your choice. Either chop all ingredients before combining in your salad bowl, or chop them with a hand-held chopper right in the bowl.
Nutrition Facts (by serving) without dressing
Calories 352
Calories from fat 50%
Fat (grams) 21
Saturated fat (grams) 6
Cholesterol (milligrams) 25
Carbohydrates (grams) 35
Protein (grams) 13
Sodium (milligrams) 724
Note: dress with one tablespoon extra-virgin olive oil (119 calories) and 1 tablespoon balsamic vinegar (14 calories) totals 135 for dressing, for a total of 487 calories per serving with dressing.
