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Power Salad

by | October 1, 2018

Power Salad


  • 2 cups prewashed arugula
  • ½ cup cherry tomatoes
  • ½ bell pepper
  • Roasted pecans and almonds (approximately a handful or 1/4 cup)
  • ½ cup black or kidney beans (ready to eat beans, from a BPA-free can)
  • 2 table spoons of feta cheese *It is recommended that all ingredients be organic Put arugula on plate.

Cut cherry tomatoes in halves and peppers in small pieces, and mix both in with salad. Add kidney beans to the side and sprinkle in small pieces of feta cheese. Add pecans and almonds. Enjoy!

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About the Author

Dr. Bojana

Dr. Bojana

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning physician, double board certified in internal and integrative medicine. After completing internal medicine residency, she did a fellowship in integrative medicine, trained in functional medicine, nutrition and mindfulness. Her approach is rooted in evidence-based medicine that is personalized to each individual she works with.


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