Chopped Salad Over Zoodles
4
Points®
Total time: 50 min • Prep: 30 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Zoodle salads are a wonderful way to add farmers’ market-fresh produce to your meals. Customize your salad by adding other tasty ingredients such as olives, shredded chicken, or a handful of fresh herbs.
Ingredients
Fresh lemon juice
1½ Tbsp
Red wine vinegar
1 Tbsp
Dijon mustard
½ Tbsp
Dried oregano
½ tsp
Dried parsley
½ tsp
Kosher salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Olive oil
2 Tbsp
Grape tomatoes
1 cup(s), halved
Red onion
½ small, diced
Canned artichoke hearts, drained
½ cup(s), quartered, diced
Cucumber
½ cup(s), diced
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Fresh zucchini spirals
4 cup(s)
Crumbled feta cheese
⅓ cup(s)
Instructions
1
In a measuring cup, whisk together the lemon juice, vinegar, mustard, oregano, parsley, salt, and pepper. Slowly drizzle in the oil, whisking until completely combined; set aside.
2
In a large bowl, add the tomatoes, onion, artichoke hearts, cucumber, red peppers, and chickpeas. Pour half of the dressing over top; gently mix to combine and let stand for about 20 minutes.
3
Place the zucchini noodles in the bottom of a wide serving bowl; toss with the remaining dressing. Spoon the reserved vegetable mixture over top; sprinkle with the feta.
4
Serving size: about 1 3/4 cups
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