Fresh Salad for WRAP
Contributed by: BMC Teaching Kitchen
This is a crunchy and fresh side-salad recipe, using a protein of your choice. Make it plant-based by using beans or tofu. The olives provide the salt, so there is no need to add additional salt unless you skip the olives.
To make this salad into a light and balanced meal, add about 1/2 cup of cooked whole grain such as brown rice to each serving.
Try out dressing-in-a-jar recipe for your salad dressing, or use your favorite salad dressing. Just remember that many store-brought salad dressings are high in sodium and calories, so check nutrition labels or use a homemade dressing if possible.
Nutrition facts provided are for the recipe version using 4 hard-boiled eggs. This recipe makes 2 servings.