Ingredients :
- Dressing:
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 c extra-virgin olive oil
- 1/2 head romaine lettuce, chopped (3 cups)
- 1/2 head iceberg lettuce, chopped (3 cups)
- 2 ripe avocados, halved, peeled, and cut into 1/2" cubes
- 6 bacon slices, cooked until crisp, drained on paper towels and crumbled
- 3 chicken breasts (skinless, boneless), cooked and cut into bite-size cubes
- 3 medium tomatoes, cut into 1/2" cubes
- 3/4 c Roquefort cheese (or your favourite blue cheese), crumbled
- 3 eggs, hard-boiled and chopped
- 1/4 c finely chopped chives
Method :
- Make the dressing: In a bowl, whisk together the vinegar, lemon juice, mustard, garlic, salt and pepper. Add the oil slowly, whisking until emulsified. Set aside.
- Toss together the Romaine and iceberg lettuce; place in an even layer on a platter. Top with the remaining ingredients, arranged in bands. Set on the table and let your guests admire it.
- Just before serving, pour half the dressing over the salad and toss gently. Pour the remainder of the dressing over the salad and serve.
- (675 calories per serving; GL=1, Glycals=7) Add a glass of wine: no change from lunch to the calories, GL or Glycals.
0 komentar:
Posting Komentar