Italian Salad

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 4

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 30 minutes

*Time Includes Chopping

Ingredients:

• 4 Cups Mixed Greens

• 1 Cup Grape Tomatoes

• ½ Cup Roasted Red Pepper (Use About 1 Red Bell Pepper)

• ½ Red Onion

• ½ Cup Quartered Artichokes

• 1 Cup (Or 1 Can) Canned Chickpeas

• Dressing:

  • 3 TBSP Olive Oil

  • ⅓ Cup White Wine Vinegar

  • 1 tsp Garlic Powder

  • 1 tsp Dried Oregano

  • 1 tsp Dried Parsley

  • ½ tsp Crushed Red Pepper

  • 1 tsp sea salt

How To:

1. Preheat the oven to 450 degrees.

2. Cut the red bell pepper into 4 slabs. Place them skin side up on a baking sheet and bake for 25-30 minutes or until they can easily be poked through with a fork.

3. Chop the roasted red pepper and the remaining veggies into bite sized pieces.

4. Add mixed greens to a bowl and top with all veggies and chickpeas.

5. Mix dressing ingredients together and pour over the salad. Enjoy!

Notes:

• Make paleo and whole 30 by swapping chickpeas with chicken.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)