Super Green Greek-Style Salad
One way you can include nonstarchy vegetables in your day is to eat a salad for lunch and add some dark leafy greens.
Prep Time: 10 minutes
Serving Size: 2 cups greens, 1 1/4 cups vegetable mixture
- Calories 250
- Carbohydrate 29 g
- Protein 10 g
- Fat 12 g
- Saturated Fat 1.7 g
- Sugars 8 g
- Dietary Fiber 9 g
- Cholesterol 0 mg
- Sodium 230 mg
This Recipe Serves 4
2 packed cups baby spinach
2 packed cups baby kale
2 packed cups baby arugula
2 packed cups baby swiss chard
1 cup halved grape tomatoes
1 cup halved and sliced English cucumber (1-inch-thick slices)
1 cup diced bell pepper (1-inch dice)
2 cups cooked or BPA-free canned chickpeas (if canned, rinsed and drained)
6 tablespoons Greek Dressing (store-bought, not included in nutrition facts)
1/8 teaspoon salt
- In a large bowl, toss together the spinach, kale, arugula, and chard. Set aside.
In a small bowl, mix together the tomato, cucumber, bell pepper, and chickpeas. Set aside.
Toss the greens with 3 tablespoons dressing and toss the vegetables with another 3 tablespoons dressing. Reserve remaining dressing for another meal.
Divide the greens among 4 plates (2 cups each) and top each plate with 1 1/4 cups of vegetable mixture.
Make It Gluten-Free: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
Choices/Exchanges: 3 Lean Protein, 1 Fat