Lemon-Chive Dressing:
2 T freshly squeezed lemon juice
1/2 t fine sea salt
1 c light cream or half-and-half
1/3 c chopped fresh chives
Salad:
1 c shelled peas, blanched and refreshed
3 small spring onions, cut into thin rounds
3 oz greek feta cheese, crumbled
1/4 c mint leaves, cut into a chiffonade
3 c shredded chicken or turkey
8 oz cherry tomatoes
1 avocado, peeled and thinly sliced
2 baby Romaine heads, thickly shredded
4 radishes, halved and thinly sliced
1/4 c chopped chives
*I added nuts on top- I used almond slivers cooked with a little sugar and butter.
To make the dressing, combine the lemon juice and salt in a small jar. Shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. In a large, shallow bowl, combine all the salad ingredients. Toss with just enough dressing to evenly coat the ingredients. Arrangeo on four large dinner plates. Serve four.
This recipe I got from my running mag. It is a great way to get in a bunch of vegetables!
calories: 399, carbs: 15g, Protein: 40g, fat: 20g.