Ingredients
- 3 tablespoons coarsely chopped walnuts
- 4 tablespoons Mustard-Balsamic Vinaigrette (recipe follows)
- 1 15-ounce can chickpeas, rinsed
- 1 small red onion, thinly sliced
- 1 red bell pepper, seeded and sliced
- 1 cup shredded carrots
- 1 cup cauliflower florets, coarsely chopped
- 12 Kalamata olives, pitted and finely chopped
- 12 cups mixed salad greens
- 1/2 cup crumbled feta cheese
Description
The Big Salad - The Huffington Post
Kitchen Daily
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