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Nutrition Facts
Serving Size 263 g
(Approx. 8 Servings)
Amount Per Serving
Calories 430 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 660 mg 28%
Total Carbohydrate 18 g 6%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 17 g
Vitamin A 45% Iron 10%
Vitamin C 40% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chopped Salad with Spicy Olive Vinaigrette

Prep Time
25 minutes
Cook Time
Total Time
25 minutes
8  People


Recipe makes 8 Servings

2 H-E-B Hearts of Romaine, chopped small
8 Oz H-E-B Organics Arugula, chopped
1 large bunch fresh basil, chopped
15 Oz Ciliegine Mozzarella Balls
15 Oz garbanzo beans, drained and rinsed
1 cup(s) chipotle turkey, chopped
1 cup(s) serrano stuffed olives
1 bunch of cilantro, leaves only stems trimmed
1/3 cup(s) lime, juiced
1 medium shallot, minced
1 Tbsp honey
1/2 cup(s) grapeseed oil
1 Tsp Mi Comida Lemon Pepper Seasoning
1 cup(s) french fried onions
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In a large bowl, combine romaine, arugula, basil, mozzarella, beans and chipotle turkey.
Toss together and refrigerate while making dressing.
In a blender, combine olives, cilantro, lime juice, shallots and honey.
Blend on medium speed and slowly add seasoning and oil until dressing is emulsified.
Dress salad with as much dressing as needed, toss and serve.
Garnish with fried onions.


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