Make Ahead Salad
Perfect for busy days or meal prep enthusiasts, this vibrant *Make Ahead Salad* is a delicious, time-saving recipe that's as beautiful as it is nourishing. Packed with crisp romaine lettuce, colorful bell peppers, shredded carrots, juicy cherry tomatoes, and creamy feta, this salad is a feast for both the eyes and the palate. Protein-rich chickpeas add heartiness, while a zesty homemade dressing made with olive oil, red wine vinegar, Dijon mustard, and fresh garlic takes the flavors to the next level. Easy to assemble in just 20 minutes, this make-ahead dish stays fresh in the fridge for up to 24 hours—just keep the dressing separate until you’re ready to serve. Ideal for dinner parties, picnics, or weekday lunches, this recipe is your go-to for convenience without sacrificing taste. Keywords: make-ahead salad, easy salad recipe, healthy meal prep, fresh vegetable salad, homemade vinaigrette.
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Recipe Information
Ingredients
- 1 head romaine lettuce
- 1 red bell pepper
- 2 large carrots
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 0.5 red onion
- 1 cup cooked chickpeas (or canned, drained and rinsed)
- 0.5 cup feta cheese, crumbled
- 0.25 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry all the vegetables thoroughly.
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Dice the red bell pepper, peel and shred the carrots, and slice the cucumber into thin rounds. Add them to the salad bowl.
Halve the cherry tomatoes and thinly slice the red onion. Add both to the salad.
Add the cooked chickpeas and crumbled feta cheese on top of the salad mixture.
In a small jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Shake or whisk until the dressing is emulsified.
Pour the dressing over the salad and toss to coat evenly. If making in advance, keep the dressing separate and add it just before serving.
Cover the salad bowl with plastic wrap or transfer to an airtight container. Refrigerate for up to 24 hours if preparing ahead.
Before serving, toss the salad once more to redistribute the dressing (if already mixed) and enjoy!
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 40.9 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1032 mg | 79% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3589 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
