Mediterranean Chopped Salad

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Mediterranean Chopped Salad


  • Author: Teresa's 7 Systems Kitchen

Ingredients

Scale
  • 1 ½ Cup of Romaine Lettuce
  • 2 Cups of Fresh Spinach
  • 1 Cup chopped English Cucumber
  • 1 14oz Can of Artichoke Hearts, drained
  • 2 Hard boiled eggs, sliced
  • ½ Cup Pitted Kalamata Olives
  • 1 Cup chopped green pepper
  • ½ Cup chopped red pepper
  • ½ Cup chopped orange pepper
  • ¼ Cup fresh chopped basil
  • 23 Garlic cloves chopped
  • 1 Tablespoon olive oil
  • 3 oz Chopped soft mozzarella
  • Pinch of salt
  • Pinch of pepper

Makes 4 (1 cup) servings)


Instructions

  1. Heat olive oil in a skillet.
  2. Add garlic and sautee.
  3. Add mixed peppers and sautee (only cook al dente).
  4. Add a pinch of salt and pepper, when you are almost done sauteeing, add in the fresh chopped basil and stir.
  5. Remove from heat and set aside.
  6. Toss romaine lettuce and spinach together in a big bowl.
  7. Add the lettuce mix to a final serving bowl.
  8. Layer the cucumber, artichoke hearts, sliced boiled eggs, kalamata olives and sauteed pepper mix in rows.
  9. Sprinkle chopped soft mozzarella over the whole salad.
  10. Garnish with a pinch of black pepper or basil.
  11. Serve with our Apple Cider Vinaigrette dressing or our Healthy Ranch Dressing.
  12. Store in a container with a tight lid (and without dressing) for about a week.

 

Keywords: Mediterranean Chopped Salad, Teresa's 7 Systems Kitchen, Dr. Pat Luse, The 7 Systems Plan, Romaine Lettuce, Fresh Spinach, English Cucumber, Artichoke Hearts, Hard boiled eggs, Pitted Kalamata Olives,

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Dr. Pat Luse

I'm the president and CEO of one of the largest multi-disciplinary clinics in the Midwest. As one of the most highly trained health coaches in America today, I am uniquely qualified to help individuals have amazing health transformations and I can't wait to help you!

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