It's easy to split duties on this one, but the cook making the vinaigrette will be done long before the salad maker. That will give the lead chef a chance to apply thoughtful management by lending a hand with the salad. It will also get the dish to the table faster.
Recipe by Cooking Light October 2000
Credit: Randy Mayor
115 calories; calories from fat 30%; fat 3.8g; saturated fat 0.6g; mono fat 2.5g; poly fat 0.6g; protein 3g; carbohydrates 17.1g; fiber 2.9g; iron 1.1mg; sodium 406mg; calcium 39mg.