| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Shallot; finely chopped |
| 1 1/2 |
tb |
Balsamic vinegar |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Dijon mustard |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Plain nonfat yogurt |
|
|
Salt and pepper to taste |
| 1 |
md |
Head romaine lettuce; light green and |
|
|
; white leaves only, |
|
|
; finely chopped |
| 1 |
bn |
Arugula; coarsely chopped |
| 1 |
bn |
Watercress; leaves only, |
|
|
; coarsely chopped |
| 1 |
|
Skinless medium whole chicken breast; cooked and diced |
|
|
; into 1/4 inch |
|
|
; pieces |
| 1/2 |
md |
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
CREAMY BALSAMIC YOGURT DRESS
SALAD
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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