| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Clprime1 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Shallot, finely chopped |
| 1 1/2 |
T |
Balsamic vinegar |
| 2 |
t |
Fresh lemon juice |
| 1 |
t |
Dijon mustard |
| 3 |
T |
Olive oil |
| 2 |
T |
Plain nonfat yogurt |
|
|
Salt and pepper to taste |
| 1 |
|
Head romaine lettuce, light |
|
|
green and |
|
|
white leaves only |
|
|
finely chopped |
| 1 |
|
Arugula, coarsely chopped |
| 1 |
|
Watercress, leaves only |
|
|
coarsely chopped |
| 1 |
|
Skinless medium whole |
|
|
chicken breast cooked |
|
|
and |
|
|
diced |
|
|
into 1/4 inch |
|
|
pieces |
| 1/2 |
|
Red bell pepper, diced into |
|
|
1/4- |
|
|
inch pieces |
| 1/4 |
|
European cucumber, diced |
|
|
into 1/4-inch |
|
|
pieces |
| 1/4 |
c |
Green zucchini, thinly |
|
|
sliced and |
|
|
grilled |
| 1/4 |
c |
Yellow zucchini, thinly |
|
|
sliced and |
|
|
grilled |
| 1 |
|
Ear white or sweet yellow |
|
|
corn husked and shucked |
| 1/4 |
c |
Coarsely shredded Parmesan |
|
|
use a shredder or |
|
|
peeler |
INSTRUCTIONS
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.
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