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Ingredientes
- 1 med shallot finely minced
- 1 1/2 Tbsp. balsamic vinegar
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. plain nonfat yogurt Salt to taste Freshly-grnd black pepper to taste
- 1 med romaine lettuce head, light green and white leaves only finely minced
- 1 bn arugula coarsely minced
- 1 bn watercress, leaves only coarsely minced
- 1 med skinless whole chicken breast cooked, and diced into 1/4" pcs
- 1/2 med red bell pepper diced 1/4" pcs
- 1/4 x European cucumber diced 1/4" pcs
- 1/4 c. thinly-sliced and grilled green zucchini
- 1/4 c. thinly-sliced and grilled yellow zucchini
- 1 x ear white or possibly sweet yellow corn husked and shucked
- 1/4 c. coarsely-shredded Parmesan
Direcciones
- In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add in the oil, whisking to incorporate. Add in the yogurt, salt and pepper and blend well. Taste for seasoning.
- Combine all the salad ingredients in a large salad bowl. Add in the dressing and toss till all the vegetables are well coated. Sprinkle with freshly grnd pepper, if you like, and serve.
- ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hrs ahead and refrigerated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 286g | |
| Calories 644 | |
| Calories from Fat 547 | 85% |
| Total Fat 61.55g | 77% |
| Saturated Fat 9.58g | 38% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 270mg | 11% |
| Potassium 484mg | 14% |
| Total Carbs 11.02g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.9g | 5% |
| Protein 12.67g | 20% |
