Chicken and Walnut Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 (2-cup) | 15 minutes | N/A | 320 | 230 | 25g | 790mg | 9g | 15g | 25mg |
| INGREDIENTS: | ||
| SALAD: 4 cups torn mixed salad greens | 2 cups cubed cooked chicken or smoked chicken | 1 cup shredded red cabbage |
| 1/2 cup coarsely chopped walnuts | 1/2 cup edible flowers | 1/2 cup fresh raspberries |
| DRESSING: 1/4 cup olive or vegetable oil | 1/4 cup raspberry or white vinegar | 1 teaspoon chopped fresh mint or 1/2 teaspoon dried mint flakes |
| 1/4 teaspoon salt | ||
| 1 | In large bowl, combine all salad ingredients. |
| 2 | In jar with tight-fitting lid, combine all dressing ingredients; shake until well blended. Pour dressing over salad; toss gently. If desired, garnish with additional edible flowers. |