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INDIVIDUAL RESULTS MAY VARY

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Vegetarian

Chopped Mediterranean Salad

Lunch

Combine cucumbers, tomatoes, and 1 tsp salt in colander and set over bowl. Let stand 15 minutes.

 

Whisk oil, vinegar, and garlic together in a large bowl. Add drained cucumber, tomato, chickpeas, olives, onion, and parsley. Toss and let stand at room temperature for 5 minutes to blend flavors.

 

Add romaine and feta cheese, toss to combine. Season with salt and pepper and serve.

 

Serves 4-6

 

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch dices
1 pint grape tomatoes, quartered
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced
1 can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives, chopped
1/2 small red onion
1/2 cup roughly chopped parsley leaves
1 romaine heart, cut into 1/2 inch pieces
4 oz feta cheese
salt and pepper

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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