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INDIVIDUAL RESULTS MAY VARY

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Vegetarian

Aegean Pepper Salad

Lunch

Heat grill.

In a bowl, toss together peppers, 1/4 cup of olive oil and 1 tsp. of chopped rosemary.

Grill peppers for 5 minutes, turning once.

In a bowl, toss together tomato wedges, feta cheese cubes, kalamata olives and remaining 1/4 cup of olive oil.

Spoon generously into grilled pepper halves and serve.

4 yellow peppers and/or red peppers, cored and halved

1/2 cup olive oil, divided in two

1 tbs. chopped fresh rosemary, divided in two

2 tomatoes, cut in 1″ wedges

8 oz reduced fat feta cheese, cubed

1/3 cup pitted kalamata olives

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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