Published in Cooking Light, May 2009
Ingredients
Dressing
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Salad
- 4 cups torn romaine lettuce
- 4 cups arugula
- 2 cups quartered strawberries
- 1/3 cup vertically sliced red onion
- 12 ounces skinless, boneless rotisserie chicken breast, sliced
- 2 tablespoons unsalted cashews, halved
- 1/2 cup (2 ounces) crumbled blue cheese
Preparation
- To prepare dressing, combine first five ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
- To prepare salad, combine romaine and next four ingredients (through chicken) in a bowl; toss gently. Place about two cups chicken mixture on each of four plates. Top each serving with 1 1/2 teaspoons cashews and two tablespoons cheese. Drizzle about four teaspoons dressing over each serving.
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