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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Add some grilled chicken to make a light main dish salad. The recipe comes from a junior league cookbok. Ingredients:
1 head red leaf lettuce |
1/2-1 head bibb lettuce or 1/2-1 head boston lettuce |
1 1/2 ounces arugula |
1/3 cup toasted pine nuts |
3/4 cup grated swiss cheese |
4 -5 pieces bacon, cooked and crumbled |
3/4 cup fresh raspberry |
1/3 cup vegetable oil |
1/3 cup raspberry vinegar |
1/4 cup sugar |
Directions:
1. Salad: Wash, dry, and gently tear all lettuces into pieces and divide among 4 salad plates. Evenly divide the pine nuts, cheese, bacon, and raspberries between the four plates. Top with raspberry vinaigrette to taste.
2. Vinaigrette: Combine all ingredients in a jar and shake well to combine.
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