In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mediterranean Chopped Salad with Feta Cheese and Olives
2 Servings, 240 Calories/Serving
Take a trip to the Mediterranean with this tasty chopped salad. Romaine lettuce, grape tomatoes, and garbanzo beans are tossed with Kalamata olives, feta, and roasted red peppers in a lemon vinaigrette for a bright finish.
Ingredients: 1 organic romaine heart or other lettuce, 3 tablespoons crumbled feta, Sunbasket Mediterranean lemon dressing, 1 13.4 ounce tetrapack cooked garbanzo beans, ΒΌ pound organic grape or cherry tomatoes, 1 organic cucumber, 4 or 5 sprigs organic fresh flat-leaf parsley, 1 ounce pitted Kalamata olives, 2 ounces roasted red pepper strips, 1 organic shallot
Instructions
1
Prep the salad
- Trim off the bottom from the romaine lettuce, then roughly chop the leaves into bite-size pieces.
- Cut the grape tomatoes in half.
- Carefully check the Kalamata olives and discard any pits. Cut the olives in half.
- Peel the cucumber if desired. Cut it in half lengthwise, then thinly slice crosswise into half-moons.
- Peel the shallot and trim the ends. Then thinly slice crosswise.
- Drain the liquid from the garbanzo beans. Measure ½ cup beans for the salad and save the rest for another use.
- Coarsely chop the Italian parsley leaves.
- In a salad bowl, toss the lettuce, tomatoes, olives, cucumber, roasted red pepper strips, garbanzo beans, feta cheese, and as much shallot as you like with the Mediterranean lemon dressing. Season to taste with salt and pepper.
2
Serve
Transfer the chopped salad to serving plates and garnish with the parsley.
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.