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Chopped salad

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    Chopped salad Gluten Free

    This salad is a delicious way to get your daily dose of folate! Folate, found in dark leafy greens, is a B vitamin that promotes healthy metabolism and cell growth.

    Ingredients

    12 leaves romaine lettuce, torn into pieces
    1 head green leaf lettuce, stem removed and leaves torn into pieces
    1 head red leaf lettuce, stem removed and leaves torn into pieces
    2 pints cherry tomatoes, cut in halves
    1 15-ounce can low-sodium black beans, drained
    1 15-ounce can garbanzo beans, drained and rinsed
    1 8-ounce can pitted whole black olives
    1 green bell pepper, seeds removed and sliced into strips
    1 red bell pepper, seeds removed and sliced into strips
    1 avocado, pit and peel removed and sliced into strips
    1 pound button mushrooms
    2 medium cucumbers, sliced
    1 cup sunflower seeds
    1/2 cup dried cranberries
    3/4 cup extra-virgin olive oil and balsamic vinaigrette dressing

    Directions

    1. In a large bowl combine torn lettuce leaves. Toss until well-combined.
    2. Add remaining ingredients except dressing. Toss until well-combined.
    3. Remove 1 cup of salad and place on a cutting board. Use a sharp chef’s knife to chop into smaller pieces. Repeat with remaining salad. Transfer to another large bowl. Toss until well-combined.
    4. Add vinaigrette just before serving and toss until well-combined. Enjoy! 

    Makes 12 servings

    Recipe contains: sunflower seeds

    Carb choices per serving: 2

    *Option not included in nutrition facts.

    salad-on-a-chopping-board

    Buy low-sodium or no-salt-added canned beans to decrease the amount of sodium in this recipe.*

    Nutrition Facts