Mediterranean Chopped Salad

4 hard-boiled large EGGS, cooled to room temperature, peeled and quartered
6 cups packed chopped romaine lettuce hearts
1 cup halved cherry tomatoes
1 cup chopped cucumber
1 cup canned chickpeas, rinsed and drained
1/4 cup pitted quartered Kalamata olives
1/4 cup crumbled feta cheese
2 Tbsp. red wine vinegar
1 Tbsp. each finely chopped fresh parsley and chives
1 tsp. Dijon mustard
1/4 cup extra-virgin olive oil

COMBINE lettuce, tomatoes, cucumber, chickpeas and olives in large bowl. TOP with feta cheese.

WHISK together vinegar, parsley, chives and mustard in small bowl. ADD olive oil slowly, whisking until combined.

TOSS salad lightly with dressing and DIVIDE evenly among 4 dinner plates. TOP with eggs.

Try packing this salad in a Mason jar, and take your salad to go. Add dressing immediately before eating.

Per serving: 1/4 of recipe

Calories: 380

Total fat: 30 g
Saturated fat: 5 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 13 g

Cholesterol: 194 mg
Sodium: 817 mg
Carbohydrates: 16 g
Fiber: 4 g
Sugar: 4 g
Protein: 12 g
Vitamin A: 224 mcg
Vitamin D: 1 mcg
Folate: 168 mcg
Choline: 170 mg
Calcium: 142 mg
Iron: 3 mg
Potassium: 302 mg

This recipe is an excellent source of choline, folate, vitamin A and protein.