- mixed spring greens
- sprouts
- 3 squash blossoms
- 1/2 small bell pepper sliced into 6 strips
- 9 cherry tomato halves
- 3 chicken tenders
- 1 stem of a green onion, thinly sliced
- slivered raw almonds
- dressing of choice
Directions:
- Make a bed of mixed spring greens and sprinkle a handful of sprouts all over it.
- Arrange the squash blossoms, bell pepper strips, and cherry tomato halves on the salad.
- Grill the chicken strips over medium heat using the salad dressing as a glaze.
- Arrange grilled chicken strips onto the salad.
- Sprinkle with green onion slices and slivered raw almonds.
- Serve with dressing of choice.
This recipe works quite well when making 2 salads, because then you can use the whole small green pepper, and the odd number of tomato halves can result in the two salads sharing one of the tomatoes. How harmonious! Not that you have to use my exact proportions, this is just the way this salad worked out for me today.
Special note:
Almost everything that went into this salad was purchased at the Good Earth Food Coop (except for the green onion, I grew that myself). The squash blossoms were today's locally grown treat at the coop, and they are what I created this salad around. The chicken I used was from Just BARE Chicken, and the dressing that I chose for today's salad was Drew's All Natural Rosemary Balsamic Vinaigrette. Hooray for supporting small local shoppes and local growers, using organic and natural foods, and just plain eating healthy!
Almost everything that went into this salad was purchased at the Good Earth Food Coop (except for the green onion, I grew that myself). The squash blossoms were today's locally grown treat at the coop, and they are what I created this salad around. The chicken I used was from Just BARE Chicken, and the dressing that I chose for today's salad was Drew's All Natural Rosemary Balsamic Vinaigrette. Hooray for supporting small local shoppes and local growers, using organic and natural foods, and just plain eating healthy!
