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Mediterranean Vegetable Salad

January 20, 2023 by Melissa Chapman Leave a Comment

Mediterranean Vegetable Salad

Mediterranean Vegetable Salad

This salad is  0-2 weight watchers points depending on the ingredients 

When I entered the recipe I arbitrarily said that it makes six servings but it could be more or less depending on serving size.

This will be my supper tonight! with fat free feta and without the olives it would be zero points. But I love olives!

Recipe Details

Serves​ 6

Ingredients

Dakota’s Pride Chick peas
1 1/2 cup(s), One can, drained and rinsed 0 points

Feta cheese
2 oz, fat-free feta cheese 1 point

Pitted Kalamata olives
12 olive(s), Cut in half 5 points

Fresh cherry tomato(es)
1 cup(s)

Green pepper(s)
1 cup(s), Diced; can use red or yellow

Uncooked red onion(s)
1/2 cup(s) (chopped),

Persian (mini) cucumber
3 item(s), Chopped; use any kind of cucumber

Skinny GirlFat free sugar free balsamic vinaigrette dressing
3 Tbsp

Italian seasoning
1 tsp, Or use fresh basil and mint or your favorite seasoning

Instructions

1​ Mix all ingredients and store in a covered container in refrigerator for up to three days.

Mediterranean Vegetable Salad
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Mediterranean Vegetable Salad

This salad is 0-2 weight watchers points depending on the ingredients When I entered the recipe I arbitrarily said that it makes six servings but it could be more or less depending on serving size.

Ingredients

  • Dakota's Pride Chick peas
  • 1 1/2 cup s, One can, drained and rinsed 0 points
  • Feta cheese
  • 2 oz fat-free feta cheese 1 point
  • Pitted Kalamata olives
  • 12 olive s, Cut in half 5 points
  • Fresh cherry tomato es
  • 1 cup s
  • Green pepper s
  • 1 cup s, Diced; can use red or yellow
  • Uncooked red onion s
  • 1/2 cup s (chopped),
  • Persian mini cucumber
  • 3 item s, Chopped; use any kind of cucumber
  • Skinny GirlFat free sugar free balsamic vinaigrette dressing
  • 3 Tbsp
  • Italian seasoning
  • 1 tsp Or use fresh basil and mint or your favorite seasoning

Instructions

  1. 1​ Mix all ingredients and store in a covered container in refrigerator for up to three days.

Recipe Notes

Serves​ 6

Thanks to Bev for sharing 

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