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INDIVIDUAL RESULTS MAY VARY

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Vegetarian

Greek Salad

Lunch

Wash all vegetables throughly.  Pat dry.  In a large bowl, combine lettuce, baby spinach, red onion, chickpeas, cucumber, tomatoes, celery, black olives and Feta cheese.

Drizzle with olive oil.  Sprinkle with rosemary and fresh ground black pepper.

 

Refrigerate until ready to serve.

Makes 1 serving.

1 cup romane lettuce

1 cup baby spinach

1/4 cup red onion, chopped

1/4 cup black olives, pitted

1/2 cup chickpeas

2 small tomatoes, quartered

1 stalk celery, diced 1/4 cucumber, sliced

2 oz low fat feta cheese

1 oz extra virgin olive oil

1 sprig rosemary

Fresh ground black pepper

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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