Food and Nutrition


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Chopped Vegetable Salad

Chopped Vegetable Salad
Chopped Vegetable Salad
This healthy recipe comes from NDSU Extension Service.


  • 1/2 head chopped romaine lettuce
  • 1/2 pint grape tomatoes, halved
  • 2 carrots, peeled and thinly sliced
  • 1 yellow bell pepper, chopped
  • 1 cucumber, halved lengthwise and thinly sliced
  • 1/2 c. chopped walnuts
  • Salad dressing (such as Ranch or blue cheese)


Rinse lettuce leaves under cool, running water. Dry with clean paper towels. Chop the lettuce into 1- to 2- inch pieces. Combine it with the other vegetables and nuts in a large bowl and toss the mixture well. Keep the salad chilled until serving time. Then toss it again with enough dressing to lightly coat the vegetables.

Makes 10 servings (not including dressing).

Per Serving: about 60 calories, 4 grams (g) of fat, 6 g carbohydrate, 2 g protein, 2 g fiber, and 10 mg sodium.

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