The Big Salad

Serves 6

Ingredients
3 tbsp coarsely chopped walnuts
1 15-1/2 oz can chickpeas, drained
1 small red onion, thinly sliced
1 red bell pepper, sliced
1 cup shredded carrots
1 cup cauliflower florets, coarsely chopped
4 tbsp vinaigrette dressing (any type)
12 cups mixed salad greens
1/2 cup feta cheese, crumbled

Directions
In a small, heavy, dry skillet, toast walnuts over medium heat, stirring until fragrant, about 5 minutes. Transfer to a small bowl and set aside to cool.

In a medium bowl, combine chickpeas, onion, bell pepper, carrots and cauliflower. Add 2 tbsp vinaigrette dressing; toss to coat.

In a large bowl, toss greens with remaining 2 tbsp vinaigrette. Divid among 6 dinner plates and top with vegetable mixture. Sprinkle with toasted walnuts and feta. Serve immediately.

Tip: Go for the Color
When buying fruits and vegetables, the brighter the better! Colorful produce contains more cancer-fighting vitamins and minerals. So pick red peppers, grab purple grapes and bring home the broccoli.