For Dressing:
1/3 cup parsley, fresh, coarsely chopped
3 tbsp red wine vinegar
1 tbsp lemon juice, fresh
1 tbsp Dijon mustard, whole-grain
1 tbsp olive oil, extra virgin
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1 garlic clove, minced
For Salad:
1 lb red potatoes, small
1 tsp salt
1/2 lb green beans, diagonally cut
2 cup chicken, cubed cooked, about 8 oz.
2 tbsp red onion, chopped
10 oz gourmet salad greens, about 6 cup
To prepare, combine ingredients for the dressing in a small bowl, stirring well with a whisk.
To prepare salad, place potatoes in a saucepan over medium heat; cover with water. Add 1 tsp. salt to pan; bring to a boil.
Reduce heat, and simmer 10 minutes or until almost tender.
Add beans, and cook an additional 4 minutes or until beans are crisp-tender. Drain. Rinse with cold water; drain well.
Quarter potatoes. Place the potatoes, beans, chicken, onion, and greens in a large bowl.
Drizzle with dressing; toss gently to coat. Serve immediately.
Sugar: 4g
:
Calcium: 55mg
Calories: 271kcal
Carbohydrates: 26g
Cholesterol: 42mg
Fat: 13g
Fiber: 4g
Iron: 3mg
Potassium: 892mg
Protein: 15g
Saturated Fat: 3g
Sodium: 1001mg
Vitamin A: 1697IU
Vitamin C: 43mg
