Prep 10 mins
Cook 0 mins
I have been trying to eat more fruits and vegetables, so salads have been on the menu almost every day. I've gotten tired of the same old.. same old.. I don't think I can look another piece of lettuce in the eye for quite some time, so this is what I came up with. Feel free to add or delete fruits and veggies as you see fit. This adjusts easily to make more than one serving. I find this to be 1 main dish serving, or two servings if being served along with something else. Easily adapted to Vegan.. just leave out the chicken, or replace with seasoned tofu.
- 1 apple, cored and diced (any kind)
- 118.29 ml grapes, halved
- 1 grilled chicken breast, diced
- 28.34 g old cheddar cheese, diced small
- 44.37 ml red onions, diced
- 1 medium tomatoes, diced
- 1 celery rib, diced
- 4.92 ml raspberry vinegar
- 9.85 ml olive oil
- cracked black pepper, to taste
- Mix all ingredients.
- Store in fridge. It's great made the night before you serve.
I loved this salad Gertie as did my very picky dh. He ate his plain and enjoyed it very much. I on the other hand tried the raspberry vinaigrette and was very pleased. The vinaigrette was bold and flavorful and was perfect with the vegetables, fruit and cheese. I used red and green seedless grapes and unfortunately omitted the tomatoes as I was out of them. The salad was delicious and very filling. Thank you for sharing your recipe. Made for Fall Pac 2011.