Potluck Salad
This vibrant and flavorful potluck salad features a unique twist with crumbled feta cheese, elevating it to a crowd-pleaser with an unexpected burst of flavor.
Ingredients
Salad Base
- 4 cups mixed salad greens (such as spinach, arugula, romaine) Wash and dry the greens thoroughly.
- 1 cup cherry tomatoes, halved Adds a burst of color and sweetness.
- 1 cup diced cucumber For crunch and freshness.
- 1 cup bell peppers, diced (choose a mix of colors) Enhances visual appeal and taste.
- 1 cup shredded carrots Provides sweetness and bright color.
- 1 cup crumbled feta cheese (or a plant-based alternative) The key ingredient swap for tang and creaminess.
- 1 cup chickpeas, drained and rinsed Adds protein and heartiness.
- 1/2 cup sliced red onion For a sharp flavor contrast.
Dressing
- 1/4 cup olive oil Base for the dressing.
- 2 tablespoons lemon juice Adds a fresh, zesty flavor.
- Salt and pepper to taste Enhances overall flavor.
Instructions
Preparation
- Wash all your salad greens thoroughly to remove any dirt or sand. Pat them dry using a clean kitchen towel or a salad spinner.
- Place the cleaned greens in a large mixing bowl.
- Halve the cherry tomatoes, dice the cucumber and bell peppers, shred the carrots, and add these ingredients to the bowl along with the sliced red onion and drained chickpeas.
Dressing
- In a small mixing bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and gently toss until well-coated.
Serving
- Serve the salad in a large bowl or individual serving plates. Garnish with extra grapes and chickpeas if desired for a chef-like appearance.
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Notes
For optimal freshness, keep the dressing separate until just before serving. Provide additional toppings like toasted nuts or seeds for personalization.