Chicken Vegetable Soup with Green Salad and Whole Wheat Crackers

Ingredients

• 8 cup mixed greens (washed and dried)
• 2 cup cherry tomatoes (halved)
• 1 pcs cucumber (medium, sliced)
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tsp maple syrup (for balance)
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the lemon-herb vinaigrette

   • In a small bowl or jar, combine the extra virgin olive oil, lemon juice, dijon mustard, maple syrup, and dried oregano.
   • Add the salt and black pepper.
   • Whisk well or shake the jar until the dressing is emulsified and well combined.
2. 2

   Assemble the salad

   • In a large salad bowl, add the washed and dried mixed greens.
   • Add the halved cherry tomatoes and sliced cucumber to the bowl.
3. 3

   Toss and serve

   • Just before serving, pour the vinaigrette over the salad.
   • Gently toss everything together until the vegetables are lightly coated.
   • Serve immediately.

Ingredients

• 0.75 cup whole wheat flour
• 1 tbsp olive oil
• 3 tbsp water (cold, may need 1 tbsp more)
• 1 tsp sesame seeds
• 1 tsp flax seeds
• 0.25 tsp salt

Instructions

1. 1

   Preheat oven and mix dry ingredients

   • Preheat your oven to 375°F (190°C).
   • Line a baking sheet with parchment paper.
   • In a medium bowl, whisk together the whole wheat flour, sesame seeds, flax seeds, and salt.
2. 2

   Form the dough

   • Add the olive oil and 3 tablespoons of cold water to the dry ingredients.
   • Mix with a fork until a shaggy dough forms.
   • Use your hands to bring the dough together into a ball. If it's too dry, add the remaining tablespoon of water.
3. 3

   Roll and cut the crackers

   • Place the dough between two sheets of parchment paper.
   • Roll the dough out as thinly as possible, about 1/16-inch thick. The thinner the dough, the crispier the cracker.
   • Remove the top sheet of parchment paper. Use a pizza cutter or knife to cut the dough into approximately 20 small squares or rectangles.
   • Prick each cracker a few times with a fork to prevent them from puffing up too much.
4. 4

   Bake the crackers

   • Slide the parchment paper with the cut crackers onto your baking sheet.
   • Bake for 12-15 minutes, or until the edges are golden brown and the crackers are crisp.
   • Keep a close eye on them after 10 minutes as they can burn quickly.
5. 5

   Cool and store

   • Let the crackers cool completely on the baking sheet. They will become crispier as they cool.
   • Once cooled, break them apart and store in an airtight container at room temperature.