Crispy Fresh Chopped Vegetable Salad with Tangy Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fresh Chopped Vegetable Salad with Tangy Feta

YOUR SOLIN GENERATED RECIPE

Crispy Fresh Chopped Vegetable Salad with Tangy Feta

Enjoy a vibrant medley of crisp, chopped vegetables tossed with a tangy, light feta dressing and a boost of protein from a creamy yogurt drizzle and a perfectly hard-boiled egg. Each bite delivers refreshing crunch with a satisfying balance of savory and zesty flavors, making it a perfect meal any time of the day.

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NUTRITION

503kcal
Protein
32.6g
Fat
23.6g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

2 cups mixed salad vegetables

1/2 cup canned chickpeas, drained

2 ounces feta cheese, crumbled

1 hard-boiled egg

1/2 cup nonfat Greek yogurt

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp chopped fresh parsley

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PREPARATION

  • 1

    Prepare all fresh vegetables by washing and chopping them into bite-sized pieces. Combine in a large bowl.

  • 2

    Rinse and drain the canned chickpeas, then add them to the vegetables.

  • 3

    Crumble the feta cheese over the salad, and peel and quarter the hard-boiled egg before adding it in.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, extra virgin olive oil, and chopped fresh parsley to create a tangy dressing.

  • 5

    Drizzle the yogurt dressing evenly over the salad and toss gently to combine all flavors.

  • 6

    Season with salt and pepper to taste and serve immediately to enjoy the crisp freshness.

Crispy Fresh Chopped Vegetable Salad with Tangy Feta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fresh Chopped Vegetable Salad with Tangy Feta

YOUR SOLIN GENERATED RECIPE

Crispy Fresh Chopped Vegetable Salad with Tangy Feta

Enjoy a vibrant medley of crisp, chopped vegetables tossed with a tangy, light feta dressing and a boost of protein from a creamy yogurt drizzle and a perfectly hard-boiled egg. Each bite delivers refreshing crunch with a satisfying balance of savory and zesty flavors, making it a perfect meal any time of the day.

NUTRITION

503kcal
Protein
32.6g
Fat
23.6g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

2 cups mixed salad vegetables

1/2 cup canned chickpeas, drained

2 ounces feta cheese, crumbled

1 hard-boiled egg

1/2 cup nonfat Greek yogurt

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp chopped fresh parsley

PREPARATION

  • 1

    Prepare all fresh vegetables by washing and chopping them into bite-sized pieces. Combine in a large bowl.

  • 2

    Rinse and drain the canned chickpeas, then add them to the vegetables.

  • 3

    Crumble the feta cheese over the salad, and peel and quarter the hard-boiled egg before adding it in.

  • 4

    In a small bowl, mix the nonfat Greek yogurt with lemon juice, extra virgin olive oil, and chopped fresh parsley to create a tangy dressing.

  • 5

    Drizzle the yogurt dressing evenly over the salad and toss gently to combine all flavors.

  • 6

    Season with salt and pepper to taste and serve immediately to enjoy the crisp freshness.