Potluck Salad
A vibrant and fresh potluck salad featuring colorful veggies and a zesty dressing that elevates your salad experience.
Ingredients
Salad Ingredients
- 4 cups mixed salad greens (spinach, arugula, romaine) Wash and dry thoroughly.
- 1 cup cherry tomatoes, halved Halve for better mingling with other ingredients.
- 1 cup diced cucumber Chop into bite-sized pieces.
- 1 cup bell peppers, diced (mixed colors) Add a variety of colors for a visual appeal.
- 1 cup shredded carrots Provides crunch and color.
- 1 cup crumbled feta cheese (or plant-based alternative) Add for creaminess.
- 1 cup chickpeas, drained and rinsed Adds protein and heartiness.
- 1/2 cup sliced red onion For a touch of sharpness.
Dressing
- 1/4 cup olive oil Light and zesty.
- 2 tablespoons lemon juice Adjust based on preference.
- to taste Salt and pepper Adjust according to taste.
Instructions
Preparation
- Wash and dry the salad greens thoroughly and place them in a large mixing bowl.
- Prepare the colorful vegetable medley by halving the cherry tomatoes and chopping the cucumber, bell peppers, and carrots into bite-sized pieces.
- Add the vegetables and chickpeas to the bowl with the salad greens, followed by sliced red onion.
Making the Dressing
- In a small bowl, combine olive oil and lemon juice. Add salt and pepper to taste.
- Whisk until well blended.
Serving
- Drizzle the dressing over the salad mixture and toss gently to ensure all components are evenly coated.
- Serve in a large bowl or portion onto individual plates, garnishing with additional chickpeas and feta cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator. Keep dressing separate to preserve freshness and crunch.