Mediterranean Salad

 

Here’s a salad recipe that serves as an entire meal. It’s filled with fresh ingredients that increase your fiber count for the day. The simple dressing tastes fantastic. Add a grilled chicken breast to increase the protein in the dish and enjoy leftover for lunch the next day. Enjoy!

 

What you need: Serves 8

 

For the Dressing:

 

2 tablespoons red wine vinegar 

1 teaspoon garlic, minced 

½ teaspoon Dried Oregano 

½ teaspoon sea salt 

¼ teaspoon black pepper 

¼ cup olive oil 

1 Tablespoon lemon juice

 

For the Salad:

 

8 cups Baby Arugula 

1 cup cooked quinoa 

1 can (15 oz.) chickpeas, drained and rinsed 

1 heirloom tomato, finely chopped 

½ cup celery, minced 

¼ cup fresh scallions, thinly sliced 

¼ cup fresh basil, thinly sliced

 

Instructions

 

1. Combine the dressing ingredients in a jar. Close the lid and shake until fully combined.

 

2. Combine the salad ingredients in a large salad bowl. Toss with the dressing and serve immediately. Enjoy!

 

Nutrition

 

One serving equals 196 calories, 8g fat, 25g carbohydrate, 262mg sodium, 1g sugar, 4g fiber, and 7g protein.