Lettuce-Free Salad

Lettuce-Free Salad


"I came up with this one day when I was in the mood for a 'non-traditional' tossed salad, and found out my lettuce had gone bad. I ate the 'toppings' instead, and liked it better! You can use scoops of this to top a green salad, if you prefer. The recipe halves nicely, as well."


20 m servings 147 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 773 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine garbanzo beans, red kidney beans, and artichoke hearts in a large bowl.
  2. Top bean mixture with cucumbers and tomatoes.
  3. Crumble feta cheese over the top.
  4. Sprinkle dill onto feta cheese layer.
  5. Stir Italian dressing into the mixture.. Arrange beets around the sides to serve.


  • Cook's note:
  • If not serving until later: Cover and chill the salad until ready to eat, then add the beets and Italian dressing just before serving.



This is my kind of salad. I added crumbled bacon and avocados, because, why not, right? Just put in everything you love best about salads. For me, it's not the lettuce! :)

I placed the salad on a bed of lettuce and my family completely enjoyed this. I will make it again for sure.

Hmmm, there is a reason you should eat this on lettuce, because it needs more texture. Maybe diced carrots, celery, or something crunchy...otherwise all of the ingredients are very similar - so...

Tasty, nutritous, easy to prepare. What more can one want? I just got home from a potluck where I brought this dish. I have some left over, but wish it were more. I will be making this again!