Categories: Sonoma Salad
Ingredients
- 1 tablespoon chopped dried tomatoes (not oil-packed)
- Boiling water
- 2 cups torn mixed salad greens
- 3 ounces cooked skinless chicken breast, sliced
- 1/4 cup canned cannellini beans (white kidney beans), rinsed and drained
- 1 tablespoon crumbled reduced-fat feta cheese
- 1 tablespoon slivered almonds, toasted
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped shallots
- 11/2 teaspoons Dijon-style mustard
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Directions
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Place dried tomatoes in a small bowl. Add enough boiling water to cover; let stand for 5 minutes. Drain well.
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Meanwhile, arrange salad greens on a serving plate. Top with chicken, cannellini beans, feta cheese, and almonds. Sprinkle with drained tomatoes. Drizzle with 1 tablespoon Red Wine Vinaigrette.
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Red Wine Vinaigrette: In a small bowl combine vinegar and shallot. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.
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TE: Omit blueberries from meal plan if still in Wave 1.