Chèvre, chicken, nuts, and fresh greens get lightly dressed with a sprightly vinaigrette made special--and pretty--with raspberry vinegar.
cups torn green leaf lettuce
cups chopped cooked chicken
medium red bell pepper, cut into bite-size strips
cup crumbled chèvre (goat) cheese (about 4 oz)
cup glazed pecans or walnuts
cup olive oil
tablespoons raspberry vinegar
small shallots, finely chopped (about 1/4 cup)
Arrange lettuce on 4 salad plates. Top with remaining salad ingredients.
In small bowl or tightly covered container, beat with wire whisk or shake vinaigrette ingredients. Just before serving, drizzle vinaigrette over salads.
The cheese in this recipe can easily be changed to suit your own tastes. If you don’t care for goat cheese, substitute another crumbled cheese, such as blue cheese or feta.
Look for glazed nuts in the produce section of your local supermarket. They come in a variety of flavors.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 1/2 Milk; 3 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.