Sonoma Salad With Tomatoes and Feta
Forget plain, boring salads — add ripe cherry tomatoes and mouthwatering feta cheese to create this scrumptious salad.
START TO FINISH: 20 minutes MAKES: 4 servings
8 cups torn mixed salad greens
12 ounces cooked skinless chicken or turkey breast, lean beef, or pork, sliced
1 cup cherry tomatoes, halved
1/2 cup sliced, halved cucumber
1/4 cup small fresh basil leaves
1/4 cup crumbled reduced-fat feta or goat cheese (1 ounce)
1 tablespoon pine nuts, toasted
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallots
1 1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
freshly ground black pepper
1. In a large bowl combine greens, meat, tomatoes, cucumber, and basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Season to taste with kosher salt and pepper. Top with feta cheese and pine nuts. Serve immediately.
Red Wine Vinaigrette: In a small bowl, combine vinegar and shallots. Let stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.
Nutrition Facts per serving: 267 cal., 13 g total fat (3 g sat. fat), 80 mg chol., 318 mg sodium, 6 g carb, 2 g fiber, 30 g pro.