Recipe by Marion in Savannah
This is a salad that I first encountered in the hospital snack bar (really!) where I work. It's as versatile as you want to make it, and makes for a really nice lunch, or a tasty light supper when you don't really want anything big or heavy.
- 1 cup romaine lettuce, for crispness
- 1 cup mixed spring greens or 1 cup young greens
- 1 diced cooked chicken breast half
- 3⁄4 cup tomatoes
- 1⁄4 cup nuts
- 1⁄4 cup dried fruit
- balsamic vinaigrette
Directions See How It's Made
- Mix everything together — it's done! Change the proportions to suit your individual taste. I've used walnuts, pecans or cashews as the nuts, and raisins (slightly too sweet for my taste) or dried cranberries (which work better for me) as the dried fruits. I don't see any reason why this wouldn't work with any meat, and it's worked for me with leftover steak quite nicely. Use whatever tomatoes you have on hand, but they've got to have some flavor. Cherry tomatoes work very well because they don't make the salad to "juicy." If you're using whole tomatoes you might want to seed them. My husband likes this so well that he's asked for it 3 times in the last 2 weeks.