Tag: salad

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)

Chicken Cobb Salad with Pepperoncini Vinaigrette (Gluten Free)

You have been asking for a cobb salad for months, and months, and months, and I knew it was time to oblige with this Chicken Cobb Salad with Pepperoncini Vinaigrette

Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course…

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

The very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.

Watch Me Make My Celery Chopped Salad with Dates, Feta and Nuts

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Celery Chopped Salad with Dates, Feta and Nuts

Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.  

Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 

Step 3. Place sliced celery stalks and leaves in a medium sized bowl.  

Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine. 

Step 5. Enjoy!

What Else Can I Use?

  • Queso fresco is a great substitute for feta, as is parmesan
  • Pecans or walnuts are my preference here, almonds are good too.
  • If you’re nut-free, try using toasted sunflower seeds
  • With the meaty dates, cheese, and nuts I find this a satisfying light lunch on its own, though you could throw in some leftover rotisserie chicken as well.

This Celery Chopped Salad with Dates, Feta and Nuts is special because:

It’s fast, easy and incredibly filling

It’s gluten-free and vegetarian

You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!

It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.

Chopped Hungry Lady Salads

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If you make my Celery Chopped Salad with Dates Feta and Nuts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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Celery Chopped Salad with Dates, Feta and Nuts (Vegetarian, Gluten-Free)

A Hungry Lady Salad that will have you rethinking Celery.
5 from 20 votes
Prep Time 10 mins
Total Time 10 mins
Course Lunch, Salad
Servings 6
Calories 247 kcal

Ingredients
  

  • 10 Stalks of Celery
  • ½ cup Walnuts or Pecans coarsely chopped
  • 6 Medjool Dates pitted and roughly chopped
  • ½ cup Feta Cheese crumbled
  • 1 Shallot sliced thin
  • Juice from 1 Lemon
  • 1 Tablespoon White Wine Vinegar
  • ¼ cup Extra-Virgin Olive Oil
  • teaspoon Red Pepper Flakes
  • Kosher Salt
  • Fresh Cracked Black Pepper

Instructions
 

  • Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and roughly chop the leaves.
  • If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.
  • To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 
  • Note: If you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.
  • Place sliced celery stalks and leaves in a medium sized bowl.
  • Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine.
  • Serve.

Nutrition

Calories: 247kcalCarbohydrates: 21gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 150mgPotassium: 251mgFiber: 3gSugar: 17gVitamin A: 133IUVitamin C: 1mgCalcium: 91mgIron: 1mg
Keyword Celery, chopped salad, Hungry Lady Salads, lunch salads
Tried this recipe?Let us know how it was!
Most Popular Recipes of 2022

Most Popular Recipes of 2022

This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.

Miso-Ranch Salad Dressing

Miso-Ranch Salad Dressing

Miso-Ranch Dressing is like Ranch Dressing’s cool, older sister. My husband, Michael, loves Ranch Dressing, and I knew I had to find a way to make one that I could get behind too. This is it.

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better! 

The result is an explosion of flavor in your mouth that’s sweet, salty, and tart all at once. I’ll warn you now, the salad dressing is quite tart, but it should be. This kind of acidic dressing works great with the flavors of fall produce—the apple cider vinegar helps bring out their natural sweetness. 

You can make this salad ahead of time and keep it refrigerated for about five days, or serve it immediately. Either way, you’ll have an amazing salad that will make you (and anyone you choose to share it with) feel full and satisfied.

Watch Me Make My Harvest Bowl Salad with Apple Cider Vinaigrette

Looking for more Hungry Lady Salads? Be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Harvest Bowl Salad with Apple Cider Vinaigrette

Step 1. Prep and roast your sweet potatoes: add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and roast for about 20 minutes or until slightly charred and tender. Remove from heat and let cool.

Step 2: While your sweet potatoes are roasting, prep the kale and make the dressing: to a large serving bowl, add the kale and teaspoon of salt.  Massage the kale and then set aside.

Step 3. In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.

Step 4. Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes.  Top with a few cracks of pepper, then drizzle the dressing on top.

Step 5. Toss to coat, and serve immediately, or store in the fridge for up to 5 days.

Step 6. Enjoy!

What Else Can I Use?

  • Use pear instead of apple
  • Use feta instead of goat cheese
  • Use almonds or walnuts instead of pecans
  • Use pumpkin seeds instead of pecans if you are nut-free
  • To make it vegan, substitute the honey with maple syrup

This Harvest Bowl Salad with Apple Cider Vinaigrette are special because:

Its full of seasonal produce making it a true fall staple

It keeps well dressed so it’s perfect for make ahead meal prep or hosting

More Make Ahead Fall Salads?

‘Cheesy’ Vegan Kale Salad

Roasted Sweet Potato Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten Free, Dairy Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)

If you make my Harvest Bowl Salad with Apple Cider Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Harvest Bowl Salad with Apple Cider Vinaigrette

A combination of fall favorites topped off with a tangy apple cider vinaigrette in a delicious meal-in-a-bowl salad
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch, Salad, Vegetarian
Servings 4
Calories 643 kcal

Ingredients
  

Roasted Sweet Potatoes:

  • 2 large sweet potatoes peeled and cubed
  • 3-4 sprigs of thyme
  • 1 tablespoon extra-virgin olive oil
  • teaspoon cloves
  • 1/2 teaspoon sea salt
  • black pepper to taste

Salad:

  • 6 cups curly kale stripped off the stems and cut into bite sized pieces
  • 1 teaspoon Kosher salt
  • ½ of a red onion chopped
  • 1 large Pink Lady or Gala apple cubed
  • cup toasted pecans chopped
  • cup goat cheese crumbled by hand

Dressing:

  • 1 garlic clove minced
  • Juice from ½ of a lemon
  • ¼ cup apple cider vinegar
  • 1 teaspoon mustard
  • 1 Tablespoon honey
  • ¼ teaspoon pepper
  • ½ cup olive oil

Instructions
 

To prepare the roasted sweet potatoes:

  • Preheat your oven to 450 degrees Fahrenheit.
  • Add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and tuck the thyme sprigs under the potatoes. You will remove them before serving.
  • Roast for about 20 minutes or until slightly charred and tender.
  • Remove from heat and let cool.

Meanwhile, prep the kale and make the dressing:

  • To a large serving bowl, add the kale and teaspoon of salt. Massage for 10 seconds to encourage the salt to get into the fibers of the kale. Set aside.
  • In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
  • Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
  • Toss to coat, and serve.
  • The salad will keep, dressed, for up to 5 days in the fridge.

Nutrition

Calories: 643kcalCarbohydrates: 39gProtein: 12gFat: 51gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gCholesterol: 17mgSodium: 1107mgPotassium: 661mgFiber: 8gSugar: 16gVitamin A: 19641IUVitamin C: 37mgCalcium: 192mgIron: 3mg
Keyword apple, fall salad, gluten free, Hungry Lady Salads, salad, salad dressing, sweet potatoes, vegetarian
Tried this recipe?Let us know how it was!
Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

Charred Romaine Salad with Walnuts + Lemon Parmesan Dressing

It seems everyone has a couple of heads of romaine lettuce kicking around in their fridge. Here’s something unique and delicious to do with it tonight!

5 Hungry Lady Salads for Labor Day

5 Hungry Lady Salads for Labor Day

Summer wouldn’t be complete without enjoying one last spread of delicious food outdoors surrounded by loved ones. And who would I be if I wasn’t advocating for at least one Hungry Lady Salad?! If you’ve been following along for a while now, you would know…

The Famous La Scala Chopped Salad

The Famous La Scala Chopped Salad

Can you believe we’re already 28 episodes in to my Hungry Lady Salad series?! It feels like we started enjoying these flavorful, satisfying, and downright delicious salads just yesterday. Our latest edition is the perfect excuse to take you on a culinary journey to the gorgeous landscape of Beverly Hills…

La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.

It is packed with savory ingredients like marinated garbanzo beans, cheese, and salami and topped with a vinaigrette recipe that dates back to the 50’s. This version uses most of the same ingredients with a tangy dressing just like the restaurant.

This reminds me of an Italian sub in salad form and it couldn’t be simpler to make… seriously, it’ll only take you 5 minutes.

Watch Me Make The Famous La Scala Chopped Salad

If you’ve missed any of my Hungry Lady Salad videos and want to catch up, be sure to follow me on Facebook, or see the entire collection (and so many other delicious recipes!) over on Pinterest.

How To Make The Famous La Scala Chopped Salad

Step 1. In a large serving bowl, combine dressing ingredients and whisk until well blended. 

Step 2. To the bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to coat well.

Step 3. Finish with more cheese and salt and black pepper if desired.

Step 4. Enjoy!

What Else Can I Use?

  • I like the Italian Dry Boar’s Head Salami pictured here, but any salami you like will work.
  • At La Scala, they use dry mustard for the dressing. I call for Dijon mustard here since it’s something most of us have on hand already. If you’re using dry mustard, use 1 teaspoon.
  • Pepperoni would make a good substitute for salami in this salad.
  • Parmesan or Pecorino can be used.
  • Romaine lettuce can be used for all or part of the salad.
  • If you want to add veggies, roasted red peppers and/or tomatoes work well.
  • Vegetarian: Omit the salami to make this salad completely vegetarian.
  • Antipasto: Add in some olives and artichoke hearts to give this salad more of an antipasto twist.

This Famous La Scala Chopped Salad is special because:

  • If you can’t get to this exclusive restaurant in Beverly Hills, you can do the next best thing and bring the food to you.
  • It takes just MINUTES to make, with little chopping required.
  • It is flavorful and satisfying, and only requires a handful of ingredients.
  • You only need one bowl!
  • It’s like an Italian sub in salad form, satisfying your hearty sandwich cravings.

Want more recipes inspired by great restaurants?

Erewhon’s Famous Kale Salad

Union Square Cafe’s Brussels Sprouts

Chocolate Olive Oil Cake (inspired by Maialino)

ABC Kitchen’s Roasted Carrot + Avocado Salad

If you make the Famous La Scala Chopped Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The Famous La Scala Chopped Salad

This legendary salad is inspired by the La Scala restaurant in Beverly Hills, California. It will be an instant hit!
5 from 2 votes
Prep Time 5 mins
Course Lunch, Salad
Servings 6
Calories 189 kcal

Ingredients
  

Salad:

  • 1 head iceberg lettuce rinsed and finely chopped
  • 1 ⁄4 lb italian salami julienned
  • 1 cup shredded mozzarella cheese
  • 1 15 1/2 ounce can garbanzo beans, rinsed and well-drained

Dressing:

  • cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp dijon mustard
  • 1/2 tsp salt and pepper
  • 1/4 cup grated pecorino romano OR parmesan plus more for serving

Instructions
 

  • To make vinaigrette: In a large serving bowl, combine oil, vinegar, mustard, salt and pepper to taste; whisk until well blended.
  • To the bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to coat well.
  • Finish with more pecorino and salt and black pepper if desired.

Nutrition

Calories: 189kcalCarbohydrates: 1gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 20mgSodium: 438mgPotassium: 36mgFiber: 0.1gSugar: 0.2gVitamin A: 170IUVitamin C: 0.1mgCalcium: 133mgIron: 0.3mg
Keyword chopped salad, Hungry Lady Salads
Tried this recipe?Let us know how it was!

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

Arugula + Blistered Tomato Salad with Creamy Balsamic Dressing (Vegan, Gluten Free)

Since I began my Hungry Lady Salad series on social media earlier this year, I’ve been getting requests for all kinds of dressing recipes…

Berry Caprese Salad

Berry Caprese Salad

Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or any really any entertaining at all!).

Air Fried Artichoke Salad with Lemon Parmesan Dressing   (Gluten-Free)

Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

This salad is one of my most viral salads on both Tik Tok and Instagram.

I never know which salad is going to really resonate with you all, and sometimes I’m surprised.

I guess I shouldn’t have been with this one… it utilizes canned artichokes to make a deliciously crispy artichoke base and is tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.

If you’re wanting to add a salad to your Easter menu this Sunday, this is a great option. In fact, it’s the one I’ll be making and bringing to my mother’s house this weekend!

How To Make Air Fried Artichoke Salad with Lemon Parmesan Dressing:

artichoke salad

Step 1. Toss canned artichokes with a few simple ingredients and air fry until crispy.

Step 2. Make the dressing in a glass bowl or jar, no blender required!

Step 3. Shave Brussels sprouts with a mandoline or cut thinly with a sharp knife.

Step 4. Add salad ingredients to a large serving bowl.

Step 5. Drizzle salad dressing over the salad, toss well and serve.

artichoke salad
artichoke salad

What Else Can I Use?

  • I call for canned artichokes in water here. You can also used frozen artichokes if they are thawed and patted very dry.
  • Don’t care for raw Brussels sprouts? Feel free to blanch or roast them before adding to the salad.
  • Don’t care for Brussels sprouts at all? Green cabbage or kale will work as a substitute.
  • I call for white beans in this salad – cannellini or great northern beans are my choice. Feel free to use chickpeas if you’d like, or even leave out altogether. Just know that the beans are part of what makes this salad so satiating.
  • White wine vinegar can be used in place of lemon juice in the dressing.
  • If you don’t have an air fryer, you can get the artichokes crispy with a bit of olive oil in a saute pan over medium-high heat. Cook until nicely browned.

This Air Fryer Artichoke Salad is amazing because:

It is a very hearty salad, meaning it’ll keep you satisfied for hours.

It is bright in both color and flavor, and perfect for Spring.

Because there is no soft lettuce in this salad, it can be dressed ahead and enjoyed the next day or even days after.

If you love artichokes, this method is a great way to enjoy them without having to fuss with cleaning and prepping fresh ones.

The air fryer makes a quick job of cooking the artichokes to a crispy, golden brown without much oil. If you’re looking to buy an air fryer, I really like this brand.

It’s a total crowdpleaser – just ask 2 Million people of Tik Tok!

artichoke salad
artichoke salad

For some other salads perfect for your Easter table, be sure to check out these recipes:

Shaved Spring Salad with Creamy Tarragon Vinaigrette

Revolutionary Broccoli Salad

Roasted Carrot + Avocado Salad

“Cheesy” Vegan Kale Salad with Farro

artichoke salad

If you make this Air Fried Artichoke Salad with Lemon Parmesan Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

artichoke salad

Air Fried Artichoke Salad with Lemon Parmesan Dressing

This air fried artichoke salad is bright, fresh, hearty, and covered in a tart and cheesy Lemon Parmesan dressing.
4.91 from 21 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Lunch, Salad
Cuisine American
Servings 4 people
Calories 641 kcal

Equipment

  • 1 air fryer

Ingredients
  

  • 2 cans artichokes in water, drained
  • 2 cloves garlic, minced
  • extra virgin olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • 6 cups Brussels sprouts
  • 4 stalks of celery, diced
  • 1 can white beans, drained
  • 1/2 cup fresh parsley, chopped
  • 1 small shallot, minced
  • 2 tsp Dijon mustard
  • 1 lemon, juiced
  • 1/2 cup Parmesan cheese, grated plus more for topping, if desired

Instructions
 

To make the Air Fryer Artichokes:

  • Pat drained artichokes well with a tea towel, then transfer to a bowl.
  • Toss artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.
  • Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.
  • Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve.

To Make the Dressing and Salad:

  • In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
  • Whisk or shake to combine.
  • Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife.
  • Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
  • Pour the dressing over the salad and toss to combine.
  • Top with a little bit more Parmesan, if desired, and serve.

Nutrition

Calories: 641kcalCarbohydrates: 69gProtein: 27gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 11mgSodium: 326mgPotassium: 1883mgFiber: 21gSugar: 9gVitamin A: 1923IUVitamin C: 139mgCalcium: 308mgIron: 9mg
Keyword artichokes, Easter, gluten free, lunch salads, meal prep, spring
Tried this recipe?Let us know how it was!
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing                           (Vegetarian, Gluten-Free, Dairy-Free)

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

I did it. I made my new favorite Hungry Lady Salad. I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.…

Mediterranean Chopped Salad with Roasted Red Pepper Dressing                             (Vegetarian, Gluten-Free)

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…

Lentil Chopped Salad with Honey Walnut Dressing    (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Forget everything you ever knew about lentil salad.

It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love.

I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.

This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.

How To Make Lentil Chopped Salad with Honey Walnut Dressing

lentil salad

Step 1. Rinse, then cook the lentils until tender.

Step 2. While the lentils cook, make the dressing by combining all dressing ingredients in a blender.

Step 3. Add all salad ingredients to a large salad bowl.

Step 4. Toss the salad with the dressing. I like to do this while the lentils are still a bit warm so they really soak up the dressing well.

Step 4. Serve or refrigerate and enjoy all week.

lentil salad

What Else Can I Use?

  • If you prefer not to make your own lentils, you can buy them pre made at places like Trader Joe’s and it’ll save you a step.
  • Quinoa or farro can be substituted for the lentils for a totally different take on this salad. Still delicious!
  • If you don’t have honey, maple syrup can be used in the dressing.
  • No walnuts for the dressing? Use almonds or hazelnuts.
  • Goat cheese is also quite nice in this salad in place of the feta cheese.

This Lentil Chopped Salad is Special Because:

It is the perfect proportion of tender lentils to crunchy vegetables and creamy dressing.

It takes 20 minutes from start to finish.

It is vegetarian, and can be made vegan by leaving out the feta and swapping honey for maple syrup in the dressing.

The DRESSING. This honey walnut dressing is so delicious, and will teach you to start using nuts as the base of dressings more often. So many possibilities!

lentil salad

Be Sure To Check Out These Other Lentil Recipes:

Cheesy Eggplant + Lentil Bake

Speedy Red Lentil Soup with Lemon

Herby Marinated Lentil Salad

lentil salad

If you make this Lentil Chopped Salad with Honey Walnut Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

lentil salad

Lentil Chopped Salad with Honey Walnut Dressing

It helps add a productive burst to my day, with no afternoon crash.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American, Mediterranean
Servings 6 people
Calories 450 kcal

Equipment

  • 1 medium saucepan
  • 1 High speed blender

Ingredients
  

  • 2 cups dried green lentils
  • 2 cups green cabbage, chopped fine
  • 2 cups cherry tomatoes, halved
  • 3 green onions, white and green parts, sliced thin
  • 2/3 cup feta cheese, broken up
  • Kosher salt

Honey Walnut Dressing

  • 1/3 cup toasted walnuts
  • 1 large garlic clove, smashed and peeled
  • 1 tbsp honey
  • 1/3 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Bring a medium saucepan of heavily salted water to a boil over medium-high heat.
  • Rinse dried lentils in a strainer, then add to boiling water.
  • Cook for 15-20 until lentils are tender but not falling apart.
  • While the lentils cook, make the dressing.
  • Add all dressing ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little bit of texture from the walnuts.
  • When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions. Break up the feta and add to the bowl.
  • Drizzle the salad with the toasted walnut dressing and toss well.
  • Serve, or refrigerate as this will keep well for 4-5 days.

Nutrition

Calories: 450kcalCarbohydrates: 47gProtein: 21gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 396mgPotassium: 829mgFiber: 21gSugar: 7gVitamin A: 423IUVitamin C: 24mgCalcium: 146mgIron: 6mg
Keyword chicken salad, lentil salad, lentils, lunch salads, vegetarian
Tried this recipe?Let us know how it was!
“Cheesy” Vegan Kale Salad with Farro (Vegan)

“Cheesy” Vegan Kale Salad with Farro (Vegan)

Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump…

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If my last post was a Hungry Lady Soup, this is a Hungry Lady Salad. With hearty greens, chickpeas, and sesame paste (tahini) it’s very filling and packed with nutrients.  I love this salad all through the year, but especially in the winter months when…

Sixty Second Coleslaw (Vegetarian, Gluten Free, Dairy Free)

Sixty Second Coleslaw (Vegetarian, Gluten Free, Dairy Free)

I love a good summer barbecue, don’t you?  Here in New England, we wait months for the privilege of al fresco dining, and it’s a very welcome change each time the weather gets warmer.

As much as I crave summer desserts like this one, and grilled meats like this and this, sides are where I arguably have the most fun.  I am all about recreating the classics in a fun, healthier, modern way.  This Sixty Second Coleslaw is exactly that.

As the name indicates, this coleslaw comes together VERY quickly.  Not only that, it can and should be made a few hours ahead as they flavors meld with a bit of time in the fridge.  It’s my kind of coleslaw, light and fresh with lots of bright flavor and crunch.  This is not the goopy, beige stuff hidden away in the back of the refrigerated section of the supermarket.  When I’m eating meaty ribs, or a juicy burger in the summertime, I want a slaw like this with it.  It’s the perfect counter balance to your favorite summer barbecue main dishes.

coleslaw2

what else can i use?

  • This recipe is very adaptable, it’s all about using what you have!
  • You can certainly use red or green cabbage and shred it yourself, but since this is a sixty second coleslaw, we are taking advantage of coleslaw mix.
  • White wine vinegar or apple cider vinegar can be used instead of lime.
  • I use spring onion in here, but red onion or shallots are perfectly fine as a swap.
  • No pumpkin seeds?  Top with toasted, sliced almonds or walnuts.
  • I love the mix of parsley and cilantro to play off the lime, but basil and a small bit of mint would be nice in here too.

If you make this coleslaw, I want to hear from you!  Message me on Instagram, or share it there and tag  me so I can see your creations.  Enjoy, lovelies!

coleslaw

Sixty Second Coleslaw

A classic, healthier coleslaw recipe that comes together FAST, ideal for any summer meal or barbecue.
Prep Time 1 min
Course Dinner, Lunch, Salad, Sides
Cuisine American
Servings 6 servings

Equipment

  • large mixing bowl

Ingredients
  

  • 1 lb shredded coleslaw mix
  • 1/2 cup fresh herbs, chopped (plus more for serving) such as parsley and cilantro
  • 1/4 cup spring onion, sliced thin or red onion
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1/2 cup pumpkin seeds, toasted, for serving

Instructions
 

  • In a large mixing bowl, make your dressing:
  • Combine mayonnaise, lime juice, sliced onion, and 1/2 teaspoon salt and a few cracks of black pepper.
  • Whisk to combine.
  • Add coleslaw mix and 1/2 cup of herbs to the bowl and toss to coat.
  • Taste and add more salt if needed.
  • Transfer mix to a serving owl and top with more fresh herbs and toasted pumpkin seeds.
  • Serve.
Keyword chicken salad, coleslaw, make ahead, summer
Tried this recipe?Let us know how it was!