Chopped Vegetable Salad
- 1 head of green kale
- 5 hard boiled eggs
- 1 cup walnuts
- 4 garlic cloves
- 4 scallion stalks
- 3 celery stalks
- 3 carrots
- 1 avocado, chopped
- ½ red, orange and yellow bell peppers
- 2 cups halved cherry tomatoes
- 1 cup Feta cheese
- ¼ cup grated Romano cheese
- salt and pepper to taste
- garlic powder to taste
- sprinkle crushed red pepper
In a large food processor bowl, mince garlic. Add celery, carrots, scallions, peppers and walnuts and process until chopped. Empty into a large mixing bowl. To the food processor add the eggs and process and remove from processor and add to mixing bowl. Add the kale to the processor and chop and then add to mixing bowl.
With a large spoon mix all ingredients in mixing bowl. Add salt, pepper, crushed red pepper, garlic powder, Romano and Feta and mix well by hand. Top with tomatoes and avocado and chill.
Toss with olive oil and apple cider vinegar and serve along side roasted vegetables.
To a pan greased with olive oil, add cut up broccoli, cauliflower, red, yellow and orange bell peppers, red onion, scallion, zucchini and crushed garlic. Mix well to coat vegetables with oil. Add salt and pepper to taste, fresh parsley and grated Romano cheese. Mix and roast at 425 degrees until softened and slightly browned.
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