Mediterranean Vegetable and Walnut Salad with Olive Vinaigrette

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


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

Nutritional Info *per serving

  • Glycemic Load .40
  • Calories 230
  • Fat 13g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 450mg
  • Potassium 380mg
  • Carbohydrate 25g
  • Fiber 5g
  • Sugars 4g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 60%
  • Calcium 6%
  • Iron 10%