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| WHAT YOU'LL NEED |
| Vinaigrette: |
|
| 1/4 |
cup olive oil |
| 4 |
teaspoons balsamic vinegar |
| 2 |
teaspoons chopped shallot |
| 1/8 |
teaspoon salt |
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Pinch of black pepper |
| Salad: |
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| 4 |
cups (4 small heads) Belgian endive leaves |
| 4 |
cups watercress leaves |
| 2 |
cups shredded poached or roasted chicken breast |
| 1 |
cup pitted California Dried Plums |
| 1/2 |
cup (4 ounces) crumbled blue cheese
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Prep time: 15 minutes
To make vinaigrette, in bowl, whisk together oil, vinegar, shallot, salt and pepper.
To make salad, in large bowl, toss endive and watercress with 1/4 cup vinaigrette. Mound in salad bowl or on 6 salad plates. In same bowl, toss chicken and dried plums with 2 tablespoons vinaigrette. Arrange on top of endive mixture. Sprinkle with cheese.
Serves 6.
Nutrition Information Per Serving: 280 calories; 14 g fat; 244 mg sodium; 21 g carbohydrate; 17 g protein; 43 mg cholesterol; 3 g fiber
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