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Take and Shake Salad Recipe

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Take and Shake Salad Recipe

Prep Time:


  • Chickpeas garbanzo beans, canned | 2.00 cup
  • Spices, pepper, black | 0.25 tsp, ground
  • Spices, oregano, dried | 1.00 tsp, ground
  • Artificial sweetener,SUCRALOSE,SPLENDA | 2.00 serving 1 packet
  • Olive oil | 1.50 tablespoon
  • Apple cider vinegar | 0.66 cup
  • Romaine lettuce, raw | 5.00 cup shredded
  • Feta cheese | 0.50 cup, crumbled
  • Sweet Green peppers, raw | 0.50 medium
  • Chanterelle mushrooms, raw | 0.50 cup
  • Olives | 0.25 cup
  • Artichokes, globe or french, boiled, drained, without salt | 1.75 cup hearts
  • Tomatoes, red, raw | 0.50 cup cherry tomatoes
Nutrition Facts (Per Serving)

Calories per serving: 162.09 mg

Fat per serving: 6.33 g

Saturated fat per serving: 1.97 g

Protein per serving: 6.00 g

Sodium per serving: 361.98 mg

Cholesterol per serving: 8.34 g


  1. Chop the pepper, cut mushrooms and olives into slices. Place chick peas and cherry tomatoes in colander and run under cold water until rinsed.
  2. Put together in a mixing bowl, artichokes, olives, mushrooms, chick peas, cherry tomatoes, bell pepper and feta cheese. Toss well. Divide the mixture into 5 plastic resealable bags.
  3. In a measuring cup, mix vinegar, oil, sweetener, oregano and black pepper. Blend until light froth forms on surface. Spoon 3 tablespoons of dressing into each plastic bag. Seal and place in refrigerator until needed. Reserve remaining dressing.
  4. When it's time to serve, put a cup of lettuce into each salad bag. Don't add lettuce earlier or it will become flaccid.
  5. Pour remaining dressing over the salad, toss to coat and serve.

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