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Mediterranean Chopped Salad
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
- 2–3 Garlic cloves chopped
- 1 Tablespoon olive oil
- 3 oz Chopped soft mozzarella
- Pinch of salt
- Pinch of pepper
Makes 4 (1 cup) servings)
Instructions
- Heat olive oil in a skillet.
- Add garlic and sautee.
- Add mixed peppers and sautee (only cook al dente).
- Add a pinch of salt and pepper, when you are almost done sauteeing, add in the fresh chopped basil and stir.
- Remove from heat and set aside.
- Toss romaine lettuce and spinach together in a big bowl.
- Add the lettuce mix to a final serving bowl.
- Layer the cucumber, artichoke hearts, sliced boiled eggs, kalamata olives and sauteed pepper mix in rows.
- Sprinkle chopped soft mozzarella over the whole salad.
- Garnish with a pinch of black pepper or basil.
- Serve with our Apple Cider Vinaigrette dressing or our Healthy Ranch Dressing.
- Store in a container with a tight lid (and without dressing) for about a week.
Nutrition
- Serving Size: 1 cup (4 servings total)
- Calories: 251
- Sugar: 3.9g
- Fat: 16.5g
- Carbohydrates: 11g
- Fiber: 4.2g
- Protein: 16.1g
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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