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“The Jennifer” Salad

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Leslie Vale, Level 44
Leslie Vale
Made famous by a well known “friend,” this salad swept across the internet. And for good reason! It has the perfect mix of fiber, protein and vegetables to keep you satiated for hours.

Cooking Recipe

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Ingredients: (6 servings)
3 cups quinoa or bulgur wheat, cooked (1 cup uncooked)
1 English cucumber, chopped
1/2 cup red onion, diced (~1 small onion)
1/2 cup fresh parsley
1/4 cup fresh mint
1 cup crumbled feta
1 x 15-ounce can garbanzo beans, rinsed and drained
1/2 cup pistachios, chopped
1/4 cup lemon juice
2 tbsp extra virgin olive oil
1 tsp salt and 1/2 tsp black pepper

1. In a saucepan, cook the bulgur according to the package directions. Once fully cooked, transfer to a bowl and let cool.
2. While the bulgur is cooking, get chopping! Chop, slice and dice the remaining ingredients on and add to the cooled bulgar.
3. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper to make a dressing. Drizzle over the salad and mix everything together.
This salad can be enjoyed at room temperature or keeps well in the fridge for lunch the next day!

“The Jennifer” Salad


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