Servings of mixed greens are a simple method to have sound for lunch or supper. Be that as it may, they can rapidly gain out of power when you begin including huge amounts of unfortunate fixings and rich serving of mixed greens dressings. Eatery dinner plates of mixed greens can without much of a stretch best out at well more than 1200 calories. That is no bueno.
This Lemon Vinaigrette Dressing is effectively adaptable too. Include a few herbs like parsley or basil for much more flavor. It would be a scrumptious marinade for chicken or fish or even pork.
- Salad:
- 2 chicken breasts cooked and shredded
- 2 avocados diced
- 1 cup of corn kernels 1 ear of corn
- 6 slices bacon cooked crisp and chopped
- 4 cups chopped lettuce
- 2 Roma tomatoes seeded and diced
- 2 tablespoons fresh minced parsley
- 2 tablespoons fresh chopped chives
- Lemon Vinaigrette Dressing:
- 1 lemon juiced
- 1 lime juiced
- ¼ cup olive oil
- 2 cloves minced garlic
- 1 tablespoon honey
- salt & pepper to taste
Instructions
- Lemon Vinaigrette
- Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well.
- Season with salt and pepper to taste.
- Salad:
- Toss salad ingredients together in a large bowl. Pieces should be as evenly sized as possible.
- Toss with half of the salad dressing. Add more dressing as desired.
- Enjoy immediately.
Read more our recipe Sparkling Lavender Lemonade #drinks #recipe
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