Bistro Salad with Lemon Herb Vinaigrette
- Level: Easy
- Yield: 4 servings (about 1 cup dressing)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 11
- Sodium
- 553
- Total: 25 min
- Active: 25 min
Ingredients
Dressing:
1/3 cup extra-virgin olive oil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons rice vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh dill
1 teaspoon lemon zest plus 1/4 cup lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, grated
Salad:
4 cups chopped green cabbage (from 1/2 head)
1/2 cup drained and rinsed garbanzo beans
1/2 cup halved kalamata olives
1/2 cup sliced hearts of palm
1/3 cup toasted slivered almonds
1/3 cup crumbled feta
1/3 cup chopped green onions
1 Persian cucumber, chopped
Directions
- For the dressing: Add the oil, chives, parsley, vinegar, mustard, dill, lemon zest and juice, salt, pepper and garlic to a bowl and whisk to combine. Set aside.
- For the salad: Add the cabbage, beans, olives, hearts of palm, almonds, feta, green onions and cucumber to a large mixing bowl. Add the dressing and toss to combine. Serve immediately or cover and store in the fridge until ready to serve.
Cook’s Note
The dressing can be refrigerated in an airtight container for up to 4 days.