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Flat-Belly Salad Recipe


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     Flat-Belly Salad

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Preptime   20 min

2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
1 tablespoon minced shallot
teaspoon salt
teaspoon pepper
cup extra-virgin olive oil
8 cups mixed salad greens (about 5 ounces)
1 (14 ounce) can artichoke hearts, rinsed and halved or quartered
1 cup rinsed no-salt-added chickpeas
1 avocado, chopped
2 hard-boiled eggs

Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.

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