We had double servings of this on a bed of spinach and arugula, topped with simple sauteed chicken breast, sliced thin, and with a side of some leftover corn bread. It was filling and delicious. I followed the recipe exactly except to sub 2 thinly sliced scallions for the shallot and to add some garlic to the dressing. A great summer (or late summer, as it might be) dish. Next time, I might add some chopped fresh basil.
I served this salad with the Brown Sugar and Mustard Salmon, also a CL recipe and roasted asparagus. This salad will be great with grilled foods in the summer. Light and satisfying! I will definitely make it again!
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