Flat-Belly Salad

Salad

Prep Time: 20 mins Cook Time: 20 mins Servings: Servings: 4 Source:

Ingredients

2 tablespoons cider vinegar

2 teaspoons whole-grain mustard

1 tablespoon minced shallot

¼ teaspoon salt

¼ teaspoon pepper

¼ cup extra-virgin olive oil

Bertolli Original Extra Virgin Olive Oil 16.9 Fl Oz

4.48 for 1 item - expires today

8 cups mixed salad greens (about 5 ounces)

1 (14 ounce) can artichoke hearts, rinsed and halved or quartered

1 cup rinsed no-salt-added chickpeas

1 avocado, chopped

Loose Hass Avocados 1 Each

0.50 for 1 item - expires today

2 hard-boiled eggs

Directions

Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.

Nutrition

390 calories; protein 13g 26% DV; carbohydrates 29.5g 10% DV; dietary fiber 11.9g 48% DV; fat 25g 39% DV; saturated fat 3.9g 20% DV; cholesterol 93.3mg 31% DV; vitamin a iu 3549.5IU 71% DV; vitamin c 35.7mg 60% DV; folate 229.7mcg 57% DV; calcium 111mg 11% DV; iron 2.8mg 16% DV; magnesium 64.6mg 23% DV; potassium 749.4mg 21% DV; sodium 659.8mg 26% DV; thiamin 0.2mg 16% DV.