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

Nutrition Facts

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

Ingredients

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

Instructions

  1. 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

From Whole Cooking and Nutrition by Katie Cavuto

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