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Mediterranean Salad

June 16, 2018 by  

 
Here’s a salad recipe that serves as an entire meal. It’s filled with fresh ingredients that increase your fiber count for the day. The simple dressing tastes fantastic. Add a grilled chicken breast to increase the protein in the dish and enjoy leftover for lunch the next day. Enjoy!
 
What you need: Serves 8
 
For the Dressing:
 
2 tablespoons red wine vinegar 
1 teaspoon garlic, minced 
½ teaspoon Dried Oregano 
½ teaspoon sea salt 
¼ teaspoon black pepper 
¼ cup olive oil 
1 Tablespoon lemon juice
 
For the Salad:
 
8 cups Baby Arugula 
1 cup cooked quinoa 
1 can (15 oz.) chickpeas, drained and rinsed 
1 heirloom tomato, finely chopped 
½ cup celery, minced 
¼ cup fresh scallions, thinly sliced 
¼ cup fresh basil, thinly sliced
 
Instructions
 
1. Combine the dressing ingredients in a jar. Close the lid and shake until fully combined.
 
2. Combine the salad ingredients in a large salad bowl. Toss with the dressing and serve immediately. Enjoy!
 
Nutrition
 
One serving equals 196 calories, 8g fat, 25g carbohydrate, 262mg sodium, 1g sugar, 4g fiber, and 7g protein.

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