Easy Mediterranean Salad

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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I’ve wanted to recreate this Mediterranean Salad all week– ever since I first tasted it at the Market Lunch & Walking Tour event. It’s that delicious! It’s super easy to make, too! Love that! 😀

The original recipe makes 10 servings, and since it’s just Mal and me, I halved the recipe.

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Here’s a quick step-by-step…

1. Chop potatoes into bite-size pieces. Lightly coat with olive oil and salt. Roast for about 15-20 minutes on 450*F until golden brown.

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2. While potatoes are roasting, chop red pepper and saute in olive oil.

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3. Combine the rest of ingredients in a large mixing bowl. When potatoes and peppers are cooked, add them to the bowl too and mix well.

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4. Serve cold and enjoy!

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This salad was a big hit in our house! There were a lot Yums and Mmms during dinner! :mrgreen:

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