2 cups mixed greens (I used a spring and spinach mixture)
1/4 cup diced cucumber
1/4 cup diced celery
1/2 cup cannellini/Great Northern Beans (if canned, drain and rinse)
1/2 cup diced sweet apple (I used Gala)
1 tbsp. chopped pecans (if you have time to toast them, it brings out the flavor more)
2 oz. cooked chicken breast (this salad is also great without it)
2 tsp. extra-virgin olive oil
1 tbsp. lemon vinegar (I used The Olive Tap Sicilian Lemon White Balsamic Vinegar*)
Salt and pepper to taste
Note: If you don't have/want to buy lemon vinegar, you could substitute with apple cider vinegar or white balsamic vinegar, but other vinegars may be too harsh. If you'd rather go for a vinaigrette, there are lots of great lemon vinaigrette recipes on the web.
Spread the mixed greens over a dinner plate and layer with cucumber, celery, beans, and apple. Sprinkle with pecans and add cooked chicken breast, if desired. Drizzle with olive oil, vinegar, and add salt and pepper to taste.
*Disclaimer: This is not an advertisement for company and product listed; rather, I have been using it in my private cooking for several years.
368 calories, 35 grams carbohydrate (8 grams fiber), 22 grams protein, 15 grams fat (2 grams saturated). This salad is also an excellent source of vitamin A, and a good source of magnesium and potassium.
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.