Barefeet in the Kitchen · by Mary Younkin★ 5.0 (2)
Harvest House Chop Salad
NUTRITION · PER SERVING10M COOK
CAL 18%·PRO 20%
CARBS 34G38% OF CAL
8G FIBER4G ADDED6G INTRINSIC15G OTHER11G TOTAL SUGAR
FAT 22G54% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp salad of lettuce and cabbage with chickpeas, pepperoncini, and ricotta dressed in a sweet Italian vinaigrette. Tangy, crunchy, and satisfying.
mainitaliansaladbeansgluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅓ cup extra virgin olive oil
- 1 tablespoons dijon mustard
- ¼ cup freshly squeezed lemon juice
- 2 garlic cloves (minced)
- 1-2 tablespoons white sugar (adjust to desired sweetness)
- 1 teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 15 ounces canned chickpeas (drained and rinsed)
- 4 cups iceberg lettuce (thinly sliced and chopped small)
- 1 cup radicchio or red cabbage (thinly sliced and chopped small)
- ½ cup thinly sliced pepperoncini
- ¼ cup crumbled ricotta salata, goat cheese, or feta
At a glance
PER SERVING · TIME 10M
CAL 18%·PRO 20%
CARBS 34G38% OF CAL
8G FIBER4G ADDED6G INTRINSIC15G OTHER11G TOTAL SUGAR
FAT 22G54% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 990mg
- Total sugar
- 11g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 252mg
- Calcium
- 99mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 990MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.