I served this salad as a part of an Easter brunch for family and it was a very satisfying part of the meal. I did make a few changes: 1) I used an herbed spring salad mix; 2) I added shredded rotisserie chicken (room temperature) & 3) Added 1 1/2 tbsp. mustard seeds and 1 elephant garlic clove (minced) to the salad dressing and allowed it to sit overnight in the fridge prior to mixing the salad. I forgot the pine nuts, but I do think they would enhance the overall dish (adding a nice crunch). So very simple & easy to put together and a nice highlight of fresh spring / early summer flavors. I would absolutely make again for an easy "no cook" option in the hot summer months. Total time to make if you pre-slice the berries & had the chicken pre-shredded = 10 minutes. Enjoy!
The dressing was very simple and light. Used radicchio, chicory, romaine blend and walnuts instead of pine nuts. Definitely dress and plate immediately. Served as the final course to CL's herbes de Provence lamb chops.
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