An easy, light, and nourishing vegetarian summer salad You can also add grilled chicken or shrimp to this salad if you want more protein.
Recipe:
Watercress , red & orange peppers thinly sliced, purple cabbage thinly shaved , cucumbers cut on the bias, chopped red onion , crisp & tangy pitted green olives cut in 1/2 (you can also use Kalamata olives instead), rough chopped Italian parsley , 1 can of drained & rinsed organic garbanzo/chickpea beans, and a semi soft cheese (I used a hatch pepper Gouda) cubed.
Dressing: olive oil, red wine vinegar, sea salt & cracked black pepper.
Toss well & enjoy!
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