Vegetarian Classic Chef Salad
Elevate your lunch or dinner routine with this wholesome and vibrant Vegetarian Classic Chef Salad – a plant-based twist on the timeless favorite. Packed with crisp Romaine lettuce, tender baby spinach, and a colorful medley of cherry tomatoes, cucumber, and red onion, this recipe delivers a refreshing crunch in every bite. Protein-rich chickpeas, creamy avocado, shredded cheddar cheese, and slices of hard-boiled eggs create a hearty blend of textures and flavors. The homemade dressing, a zesty mix of olive oil, lemon juice, Dijon mustard, and honey, infuses a delightful tang that ties the dish together beautifully. Ready in just 30 minutes, this vegetarian chef salad is perfect for a light yet satisfying meal that showcases fresh ingredients and bold flavors. Whether you’re looking for a nutrient-packed entree or a stunning dish to share, this salad promises to be your new favorite.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 3 large Hard-boiled eggs
- 1 medium Avocado
- 1 cup Cheddar cheese
- 1 cup Chickpeas
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the greens: wash and chop the Romaine lettuce into bite-sized pieces and combine with baby spinach in a large salad bowl.
Halve the cherry tomatoes and thinly slice the cucumber and red onion. Add them to the salad bowl.
Peel and slice the hard-boiled eggs into quarters or slices, according to your preference, and add them to the bowl.
Dice the avocado and add it to the salad, following with shredded cheddar cheese for creamy texture.
Drain and rinse the chickpeas before adding them to the salad bowl, providing a protein-rich element.
In a small mixing bowl, prepare the dressing by whisking together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified and well combined.
Pour the dressing over the salad ingredients and gently toss everything together, ensuring all ingredients are well coated with the dressing.
Serve the Vegetarian Classic Chef Salad immediately or refrigerate for up to 1 hour before serving to allow flavors to meld. Enjoy!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 736 mg | 246% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 27.3 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1150 mg | 88% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2611 mg | 56% | |
*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.
