Mediterranean Vegetable and Walnut Salad with Olive Vinaigrette

  • Yield 6 servings
  • Prep 15 mins
  • Cook 5 mins


1/2 cup chopped California walnuts
1/2 cup prepared, reduced-fat balsamic vinaigrette dressing
1 tablespoon minced, pitted ripe olives
1 (15-1/2-ounce) can no-salt-added chickpeas
1 red bell pepper, seeded and thinly sliced
1 large carrot, peeled and cut into matchsticks
1 small red onion, thinly sliced
4 cups each spinach and arugula leaves


  1. Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.
  2. In a small bowl whisk together vinaigrette and olives. Set aside and reserve.
  3. In a medium bowl combine chickpeas, bell pepper, carrot and onion; toss with 3 tablespoons vinaigrette.Set aside and reserve.
  4. In a large bowl toss spinach and arugula with remaining vinaigrette; divide equally among 6 salad plates. Top with vegetable mixture and sprinkle with walnuts.

Recipe developed by Diana Torrey of Torrey Food Communications



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