Red Leaf Lettuce with Fresh Apple Vinaigrette & Roasted Chicken Salad
This heart healthy recipe is packed with dark leafy greens, which are excellent sources of fiber, vitamin C and vitamin K.
In addition, the pine nuts and olive oil used in the vinaigrette are full of heart healthy mono- and poly-unsaturated fats. These have been shown to help lower levels of bad cholesterol (LDL) and increase good cholesterol (HDL).
Salad
Ingredients
2 ounces chicken (pre-roasted from grocery store or seared chicken breast)
3 ounces red leaf lettuce, torn into bit size pieces
1/2 ounce cabbage, (Napa cabbage works great)
1 ounce pine nuts, toasted
2 ounces red apple slices, roasted
1/2 ounce gorgonzola cheese, crumbled
1/2 ounce red onion, sliced as thin as you can
2 ounces apple vinaigrette
Directions
Tear lettuce and cabbage
Combine with chicken in serving bowl
Add pine nuts, apple slices, gorgonzola and onion
Add vinaigrette just before serving and toss
Vinaigrette
Ingredients
1/2 large apple chopped
1 teaspoon fresh ginger, grated (use a micro planer)
1 tablespoon Dijon mustard
1/8 teaspoon cayenne
1/4 cup cider vinegar
1 tablespoon lemon juice
1 tablespoon honey
2 tablespoons sweet onion, minced
2 tablespoons balsamic vinegar
1/2 cup olive oil
Salt & black pepper to taste
Directions
Combine all ingredients except oil in a blender
Blend until smooth
With blender running emulsify (slowly add oil in a pencil tip size drizzle) oil
Check seasoning, adjust as desired
Let stand at room temp while you prepare salad
Nutrition Information
This recipe was provided by National Jewish Chef Brandon Engel. It has been approved by Clinical Nutrition Services (January 2009). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.