Garbanzo Summer Salad

Garbanzo Summer Salad

Ingredients

  • 1/2 cup pecan halves
  • 1/4 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • (4oz) package baby salad greens
  • 1 (15.5oz) can S&W® Organic Garbanzo Beans (drained, rinsed)
  • 2 cups halved fresh strawberries (quarter large berries)
  • 1 cup fresh blueberries
  • 1/3 cup dried cranberries

Print Garbanzo Summer Salad

V

Vegetarian

10 min

Total Time

10 min

Prep Time

6

Servings

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Ingredients

  • 1/2 cup pecan halves
  • 1/4 cup apple juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • (4oz) package baby salad greens
  • 1 (15.5oz) can S&W® Organic Garbanzo Beans (drained, rinsed)
  • 2 cups halved fresh strawberries (quarter large berries)
  • 1 cup fresh blueberries
  • 1/3 cup dried cranberries

Directions

In small skillet, toast pecans over medium heat 5 minutes, stirring occasionally. Set aside to cool. Meanwhile, in small bowl, whisk apple juice, vinegar and honey with a wire whisk. Whisk in vegetable oil until slightly thick and well blended. On large serving platter, arrange thick layer of greens. Drizzle with dressing. Top with beans, strawberries, blueberries, cranberries and pecans. Serve immediately.

Tip: You can substitute a purchased sweet vinaigrette or poppyseed dressing for the homemade dressing if you prefer.

Serving Size: about 6oz each

Nutritional Information Per Serving:
Calories 240, Total Fat 12g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 115mg, Carb 31g, Fiber 6g, Sugar 16g, Protein 5g, Calcium 4%, Iron 6%