Here's a deliciously light recipe that is on my menu for next week. I'm thinking next Sunday's lunch. And maybe the price of blueberries will have gone down by then! It's a Cooking Light recipe...and you can also find it on the website I shared yesterday.Hope you are having a great Saturday! Enjoy!
1 (10-ounce) package Italian-blend salad greens (about 6 cups)
2 cups grilled chicken breast strips (such as Louis Rich; about 6 ounces)
1 cup blueberries
1 cup quartered strawberries
1 cup sliced banana
1 cup sliced peeled kiwifruit (about 3 kiwifruit)
2 tablespoons pine nuts, toasted
2 tablespoons herbed goat cheese
Raspberry Dressing (recipe follows)
1. Arrange 1 1/2 cups salad greens on each of 4 plates. Divide the remaining ingredients except Raspberry Dressing equally among 4 plates. Drizzle each serving with 3 tablespoons Raspberry Dressing.
Yield: 4 servings
1/3 cup honey
1/4 cup raspberry or red wine vinegar
1/4 cup plain fat-free yogurt
1 tablespoon Dijon mustard
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Combine all the ingredients; stir with a whisk.
Yields: 3/4 cup