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Ingredientes
- 2 Tbsp. Pine nuts
- 8 c. Mixed salad greens, washed & dry
- 1 1/2 c. Julienned cooked chicken, skin removed
- 1/4 c. Julienned liquid removed sun-dry tomatoes packed in oil
- 1/2 c. Diced tomato
- 4 Tbsp. Extra virgin extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 2 Tbsp. Red wine vinegar Salt & fresh pepper to taste
- 2 ounce Soft goat cheese Roasted peppers with garlic
Direcciones
- Toast pine nuts on baking sheet in 350-degree oven 5 min or possibly till lightly browned. Let cold to room temperature. In large mixing bowl toss greens with chicken, sun-dry tomatoes, fresh tomato and pine nuts. Whisk together oil and vinegars. Season to taste with salt and pepper. Add in dressing to mixing bowl as desired. Transfer salad to serving bowl or possibly platter. Lay strips of roasted pepper on salad. Crumble goat cheese over salad and serve at once.
- Makes 4 main-course servings. See recipe for Roasted Peppers with Garlic and Extra-Virgin Extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 255 | 75% |
| Total Fat 28.87g | 36% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 129mg | 5% |
| Potassium 383mg | 11% |
| Total Carbs 5.47g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.24g | 1% |
| Protein 15.45g | 25% |
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