I love eating salads because I find them refreshing, healthy and satisfying. Unfortunately, during the winter months, I’m slacking on my salad game because I would prefer to eat a warm meal. Now that it’s warmer out, I’ve been back to eating salads. One salad I’ve been making for myself lately is what I like to call a “nut and mixed vegetable Italian salad.”
You don’t need many ingredients, and it’s very simple to make. I never measure my ingredients, and instead I just add as much to the bowl as I see fit. All you need is:
- Cherry tomatoes
- Bell pepper
- Green beans
- Cashews and/or almonds
- Feta cheese
- Light Italian dressing
I simply throw the spinach in, and cut up the other ingredients. I like to make sure everything is cut small so it’s perfectly bite size. The cucumbers are thinly sliced and cut into fours, the cheery tomatoes are cut in half, the mushrooms are thinly sliced, and the bell pepper is chopped into small pieces. I cut the green beans and carrots into threes, as well. I don’t cut the nuts, and I personally think the cashews and almonds taste equally good. If you do cashews though, make sure they’re unsalted. If they’re not, it will overwhelm the salad with a salty flavor, especially with the feta in it.
I then place my salad into a larger bowl than I plan to eat out of to mix it up. I personally think there’s nothing worse than a salad that’s not tossed well, so it’s worth the extra effort. And that’s all you need! Super easy, quick, and delicious. I love this salad because of the various vegetables in it, which gives each bite a unique and different flavor from the one before. I also enjoy the light Italian dressing on it because it’s tasty, yet not as sour in flavor as balsamic vinaigrette. I hope you love this salad as much as I do.