Flat-Belly Salad

Flat-Belly Salad

2 Reviews
From: EatingWell.com, May 2018

This salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately and make sure your veggies are throughly dried before packing them together.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons cider vinegar
  • 2 teaspoons whole-grain mustard
  • 1 tablespoon minced shallot
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup extra-virgin olive oil
  • 8 cups mixed salad greens (about 5 ounces)
  • 1 (14 ounce) can artichoke hearts, rinsed and halved or quartered
  • 1 cup rinsed no-salt-added chickpeas
  • 1 avocado, chopped
  • 2 hard-boiled eggs


  • Prep

  • Ready In

  1. Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.

Nutrition information

  • Serving size: 2 generous cups
  • Per serving: 390 calories; 25 g fat(4 g sat); 12 g fiber; 30 g carbohydrates; 13 g protein; 230 mcg folate; 93 mg cholesterol; 2 g sugars; 0 g added sugars; 3,550 IU vitamin A; 36 mg vitamin C; 111 mg calcium; 3 mg iron; 660 mg sodium; 749 mg potassium
  • Nutrition Bonus: Vitamin A (71% daily value), Vitamin C (60% dv), Folate (58% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ fat, 3 vegetable, ½ lean protein, ½ medium-fat protein, ½ starch

Reviews 2

June 17, 2019
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By: Jackstng
Tasty, satisfying. I prepped everything but only mixed enough for one salad, now I can easily make this salad for 4 days this week. The dressing was quite good too.
July 21, 2018
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By: Alicia Houston Grine
I followed the recipe as is, and it turned out great. Very filling.
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