|
A food processor makes quick work of this pretty summer salad.
| |
|
| Preparation Time: |
30 minutes |
| |
Serves 4 |
| Dressing: |
|
| ½
cup (125 mL) |
crumbled blue cheese |
| ½
cup (125 mL) |
mayonnaise |
| 3
tbsp (50 mL) |
milk |
| 1
tsp (5 mL) |
vinegar |
| Salad Ingredients: |
|
| 4
cup (1 L) |
bite-size pieces Ontario Romaine Lettuce |
| 1
cup (250 mL) |
Ontario Green Beans, trimmed, cooked and cut into 1-inch
(2.5 cm) pieces |
| 2 |
medium Ontario Carrots, shredded |
| 1/4 |
Ontario Iceberg Lettuce, shredded |
| 1½
cup (375 mL) |
diced, cooked chicken |
| 2
tbsp (25 mL) |
toasted sunflower seeds |
| |
tomato 'rose' or wedges (optional) |
Dressing:
Combine dressing ingredients in small bowl. Cover and refrigerate.
Salad Ingredients:
Toss Romaine lettuce and green beans together in a large,
shallow bowl. Tom make a 'wheel' salad design, arrange remaining
ingredients in circles. Working from the inside edge of the
bowl, start with shredded carrot, followed by lettuce and
radishes. Fill the centre with cubed chicken. Sprinkle with
toasted sunflower seeds. Garnish with tomato, if desired.
Serve with dressing.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
21 grams |
|
Fat: |
35 grams |
|
Carbohydrates: |
12 grams |
|
Calories: |
447 |
|
