I made this amazing salad for dinner. The dressing was so light and fresh. You could use your favorite dressing if you choose. I to use different kind of fruits, I used honeydew, red raspberries and blueberries. So good!!!!!
Adapted From EatingWell: July/August 2008
Ingredients:
1/4 cup reduced-fat sour cream
1 to 3 tablespoons fruit-flavored vinegar (I used 1 tablespoon)
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast, (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese
Directions:
Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.
Nutrition:
Per Serving :248 Calories; 11 g Fat; 4 g Sat; 2 g Mono; 55 mg Cholesterol; 18 g Carbohydrates; 21 g Protein; 4 g Fiber; 346 mg Sodium; 371 mg Potassium, 1 Carbohydrate Serving Exchanges: 1 fruit, 1 vegetable, 2 lean meat, 2 fat
Tips & Notes
Tips: Broil chicken breast until cooked through and no longer pink in the middle. To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
