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Chopped Salad

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“The key is chopping the veggies into small pieces. This is what gives the salad such a clean, fresh taste. The small pieces impart juices and flavor. No dressing required. This is good for lunch or as a side dish for dinner. It can be kept in the refrigerator for several days. NOTE: For a Fatoush-type of salad, toast or broil a slice of pita bread; break-up the crispy pieces into the salad.”

Ingredients Nutrition


  1. Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
  2. Stir in the nuts.
  3. Quarter the olives; add to the vegetables.
  4. Stir in the crumbled cheese.
  5. Chop lettuce into fine pieces; combine with vegetable mixture.
  6. Chill several hours before serving.
  7. This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.

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