PROTEIN | HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES
SERVES 3
FOR THE SALAD
1 large head romaine lettuce, chopped
1 small tomato, chopped or a large handful of cherry or grape tomatoes, quartered
½ cup black or green olives(or a combination of both), chopped
⅛ cup fresh basil (about 6-8 large leaves plus a few more for garnish), sliced into thin ribbons
¼ cup shallot, diced
2 stalks celery, chopped
¼ cup jarred peperoncini peppers, drained and chopped
6 slices nitrate and sugar-free deli turkey, diced
FOR THE DRESSING
¼ cup extra virgin olive oil
¼ balsamic vinegar
1 clove garlic, minced
1 tsp dijion mustard
salt and pepper, to taste
MAKE THE DRESSING
1
Place all ingredients into a small jar with a tight fitting lid. Shake until well combined
DIRECTIONS
2
Place all salad ingredients into a large serving bowl. Drizzle on desired amount of dressing and toss to combine. Garnish with additional basil ribbons and serve immediately.
Ingredients
FOR THE SALAD
1 large head romaine lettuce, chopped
1 small tomato, chopped or a large handful of cherry or grape tomatoes, quartered
½ cup black or green olives(or a combination of both), chopped
⅛ cup fresh basil (about 6-8 large leaves plus a few more for garnish), sliced into thin ribbons
¼ cup shallot, diced
2 stalks celery, chopped
¼ cup jarred peperoncini peppers, drained and chopped
6 slices nitrate and sugar-free deli turkey, diced
FOR THE DRESSING
¼ cup extra virgin olive oil
¼ balsamic vinegar
1 clove garlic, minced
1 tsp dijion mustard
salt and pepper, to taste
Directions
MAKE THE DRESSING
1
Place all ingredients into a small jar with a tight fitting lid. Shake until well combined
DIRECTIONS
2
Place all salad ingredients into a large serving bowl. Drizzle on desired amount of dressing and toss to combine. Garnish with additional basil ribbons and serve immediately.