Roman Salad

A salad for lunch or dinner is such a great idea! There are so many different combinations you can pull together…here’s one I made for lunch with all fresh ingredients and a tasty Tuscan Italian dressing…

Roman Salad
2 boneless chicken breasts
1/2 lb fresh green beans
1 cup pecan halves
5 cups mixed greens
24 cherry or grape tomatoes
32 seedless black grapes
1/2 cup Gorgonzola crumbles
Tuscan Italian Dressing (recipe below)

Season the chicken breasts with salt and fresh ground pepper. Heat a grill pan; spray with cooking spray. Cook 6 minutes, turn over and cook an additional 6 minutes. Meanwhile, rinse & trim the green beans. Bring a saucepot of salted water to a boil. Add the green beans, bring back to a boil and blanch 3-5 minutes (depending on your preference for crispness). Drain and immediately plunge beans into a bowl of iced water; drain. In a skillet heat one tablespoon butter and one tablespoon brown sugar; add pecan halves. Swirl the pecans until caramelized; remove and place on a wax paper to cool. Rinse the tomatoes and grapes. Make the Tuscan Italian Dressing: to a jar with a lid add 2 tablespoons red wine vinegar, 1 tablespoon mayonnaise, 1 tablespoon water, 1 minced garlic clove, 1 tablespoon Parmesan cheese, 1/8 teaspoon each parsley, oregano & basil, 1/2 teaspoon salt, fresh ground pepper, 6 tablespoons extra virgin olive oil. Put the lid on the jar and shake vigorously. To serve: divide the mixed greens into four portions. Slice the chicken breasts and divide evenly, along with green beans, tomatoes, grapes & Gorgonzola crumbles. Drizzle with Tuscan Italian Dressing. Makes 4 servings.



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