- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 236.2
- Total Fat: 16.3 g
- Cholesterol: 40.0 mg
- Sodium: 603.7 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.9 g
- Protein: 15.2 g
Layered Summer Salad with ChickenSubmitted by: STRIKERMOM5
IntroductionThis makes a lovely presentation; great for a brunch or gathering on the patio. This makes a lovely presentation; great for a brunch or gathering on the patio.
7 C romaine lettuce, torn into bite size pieces
9 oz pkg frozen cooked chicken breast strips, thawed
1/2 C crumbled Gorgonzola cheese (2 oz)
1/2 C pecan halves
3 C fresh strawberries, quartered
2 TBSP Splenda
3 TBSP red wine vinegar
2 TBSP EVOO
1 tsp Dijon Mustard
1/2 tsp salt
1 clove garlic, finely chopped
Make it ahead up to four hours in advance; dress the salad just before serving, and store the two, covered with plastic wrap, separately in the 'fridge.
2) In small bowl or glass measuring cup, mix together the dressing ingredients with a wire whisk; whisk until well-blended.
3) Just before serving, pour dressing over the salad.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user STRIKERMOM5.