Wednesday, January 11, 2012

Warm Winter salad

All I have to say about tonight's dinner is that it was yummmyyyy! Make it.
Warm Winter salad (adapted Eating well)
  • 2 tablespoons extra-virgin olive oil
  • 2 apples, sliced
  • 2 small shallots, minced
  • 6 tablespoons red wine vinegar
  • 4 teaspoons Dijon mustard
  • 3 cups shredded cooked chicken
  • 1 large head radicchio, thinly sliced
  • 1 large fennel bulb, cored and thinly sliced
  • 2 large carrots, cut into matchsticks
  • 2 tablespoons chopped walnuts, toasted
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 12 large butterhead or Boston lettuce leaves
  • 1/2 cup feta
  1.  Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
  2. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
  3. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese.Serves 2 

Per serving: 384 calories; 15 g fat ( 4 g sat , 6 g mono ); 83 mg cholesterol; 32 g carbohydrates; 33 g protein; 9 g fiber; 548 mg sodium; 1284 mg potassium.

I put the chicken salad over top some mixed greens and added a little feta


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