This is a great way to use whatever you have leftover in your refrigerator to make a healthy meal!
Ingredients
- 4 ounces cooked chicken breast, cut into strips (about 1/4 cup)
- 4 cups shredded iceberg lettuce
- 1/4 cup shredded cheddar
- 1/4 cup roasted red pepper strips
- 1/4 cup sliced cucumber
- 1/2 cup small broccoli florets
- 1/2 cup half-moon-sliced yellow squash
- 1 tablespoon hazelnut oil (substitute olive, vegetable, or canola oil)
- 1 tablespoon red wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 plum tomato, cored and quartered
Directions
Place all ingredients, except the tomato, into a large plastic bowl with tight-fitting lid and shake vigorously. Divide salad evenly among 2 bowls and top each with 2 wedges of tomato and serve.
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By fuzzylilly
on March 10, 2011
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This salad has helped save my "bacon" when it comes to salad ideas. I've also used rice wine vinegar and sesame oil, along with napa cabbage, daikon radish, carrots, broccoli etc. for an Asian style salad. The possibilities are endless.... I also like the fact that I can place it in a bucket (I got mine at Sam's Club, shake it up and I'm done.
By turtleshore_2088530
rockwall, TX
on April 07, 2005
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I bought hazelnut oil for the 1st
time and fell in love with this new-to-me taste. Thanks Christian--the price was worth it!!! Also, using your shake it all up in a tub idea was fabulous
because it coated the salad evenly with
VERY little dressing!!!!
By sufowl_1557861
Playa del Rey, CA
on January 30, 2005
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This recipe inspired my mate to eat all kinds of raw veggies in his formerly bland salad.
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