(Makes 1 serving)
Summer is the time for easy, yet satisfying entrée salads. Starting with greens such as arugula, spinach or other varieties of lettuce, layer on your favorite protein food, add some additional vegetables to lend interesting flavors, and top with a sprinkle of cheese and/or nuts. Serve with a slice of chewy country whole grain bread and, voila, a tasty lunch is yours for the eating.
1 cup mixed greens
1/2 cup Arugula
2 ounces sliced grilled chicken
1 thin slice red onion
3-4 thin strips red pepper
1 tablespoon crumbled blue cheese
1 tablespoon toasted walnuts
Honey Balsamic Vinaigrette (see Recipe for Living)
Toss greens with vinaigrette and on arrange on salad plate. Top greens with onions rings, red pepper strips and chicken slices. Sprinkle with blue cheese and toasted walnuts and serve.
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