Tomatoe and Feta Salad
- Number of Servings: 4
Ingredients
8 cups torn mixed salad greens12 ounces cooked skinless chicken 1 cup cherry tomatoes, halved1/2 cup sliced, halved cucumber1/4 cup small fresh basil leaves1/4 cup crumbled reduced-fat feta or goat cheese (1 oz)1 tablespoon pine nuts, toasted2 tablespoons red wine vinegar1 tablespoon finely chopped shallots1 1/2 teaspoons extra-virgin olive oilkosher saltfreshly ground pepper
In a large bowl combine greens, chicken, tomatoes, cucumber, and basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Season to taste with kosher salt and pepper. Top with feta cheese and pine nuts. Serve immediately.
Red Wine Vinaigrett: In small bowl, combine vinegar and shallots. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constatly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using
Number of Servings: 4
Recipe submitted by SparkPeople user SMRUIZ.
Red Wine Vinaigrett: In small bowl, combine vinegar and shallots. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constatly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using
Number of Servings: 4
Recipe submitted by SparkPeople user SMRUIZ.
Nutritional Info Amount Per Serving
- Calories: 209.9
- Total Fat: 5.5 g
- Cholesterol: 68.8 mg
- Sodium: 262.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.2 g
- Protein: 28.5 g
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