Chopped Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful chopped salad with cabbage, peppers, snap peas, and kidney beans tossed with a creamy herbed Greek yogurt dressing. Crunchy and nutritious, it keeps well for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups red cabbage, chopped
- 2 cups green cabbage, chopped
- 1 cup mixed yellow & red bell pepper, diced
- 1 cup celery, chopped
- 1 cup snap peas, sliced
- 1/4 cup red onion, finely diced
- 15-ounce canned kidney beans, rinsed and drained
- 1 cup sharp cheddar cheese, diced into ⅓ -inch cubes – optional but tasty.
- a couple of shakes of salt
- 1 cup Greek yogurt or use vegan yogurt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic, pressed or minced
- 1 teaspoon dijon mustard
- 1 teaspoon soy sauce (optional but I like the depth it gives)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 cup parsley, chopped
- 1/2 cup fresh mixed herbs chives, dill, basil, mint, chopped
- microgreens
- toasted sunflower seeds
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 174mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 263mg
- Calcium
- 66mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.