Farmer's market chopped salad

1 servings

Quantity Ingredient
1 medium Shallot; finely chopped
1½ tablespoon Balsamic vinegar
2 teaspoons Fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons Olive oil
2 tablespoons Plain nonfat yogurt
\N \N Salt and pepper to taste
1 medium Head romaine lettuce; light green and
\N \N ; white leaves only,
\N \N ; finely chopped
1 bunch Arugula; coarsely chopped
1 bunch Watercress; leaves only,
\N \N ; coarsely chopped
1 \N Skinless medium whole chicken breast; cooked and diced
\N \N ; into 1/4 inch
\N \N ; pieces
½ medium Red bell pepper; diced into 1/4-
\N \N ; inch pieces
¼ \N European cucumber; diced into 1/4-inch
\N \N ; pieces
¼ cup Green zucchini; thinly sliced and
\N \N ; grilled
¼ cup Yellow zucchini; thinly sliced and
\N \N ; grilled
1 \N Ear white or sweet yellow corn; husked and shucked
¼ cup Coarsely shredded Parmesan; (use a shredder or
\N \N ; peeler)

CREAMY BALSAMIC YOGURT DRESS

SALAD

In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate.

Add the yogurt, salt and pepper and blend well. Taste for seasoning.

Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, 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 hours ahead and refrigerated.

Converted by MC_Buster.

Per serving: 522 Calories (kcal); 43g Total Fat; (67% calories from fat); 16g Protein; 30g Carbohydrate; 1mg Cholesterol; 165mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0025 Converted by MM_Buster v2.0n.

Related recipes