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Greek Salad

Prep time: 25 minutes

  • ½ romaine lettuce head
  • 1 cucumber
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 plum tomatoes
  • 1 c. chopped white onion
  • 3 c. fresh baby spinach
  • 6 oz. canned, pitted black olives
  • 1 c. canned chickpeas
  • 2 tsp. olive oil
  • 4 tbsp. fresh lemon juice
  1. Wash and dry the lettuce, spinach, cucumber, peppers, and tomatoes.
  2. Chop up the lettuce, cucumber, peppers, and tomatoes; place them in a bowl with the chopped onions and the spinach.
  3. Drain and rinse the olives and chickpeas, and then add them to the bowl with all of the vegetables.
  4. To make the dressing: in a separate small bowl, whisk together the olive oil and lemon juice.
  5. When ready to serve, pour the dressing over the salad mixture and toss until the salad is coated.

Serves: 6

Serving size: About 1 cup

This recipe has important nutrients for mom and baby, including:

Vitamin A

Vitamin A helps develop a baby's heart, eyes, and immune system. Good sources of vitamin A include milk, orange fruits and vegetables (such as cantaloupe, carrots, and sweet potatoes), and dark leafy greens. Prenatal vitamins should not contain more than 1,500 micrograms (5,000 IU) of vitamin A and pregnant women should not take vitamin A supplements. Both too little and too much vitamin A can harm a developing fetus.

Date reviewed: November 2015