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Farmer's Market Chopped Salad

Yield: 1 servings

Ingredients and directions for this recipe

CREAMY BALSAMIC YOGURT DRESS
1 md Shallot; finely chopped
1 1/2 tb Balsamic vinegar
2 ts Fresh lemon juice
1 ts Dijon mustard
3 tb Olive oil
2 tb Plain nonfat yogurt
Salt and pepper to taste

-SALAD-
1 md Head romaine lettuce; light
-green and
; white leaves only,
; finely chopped
1 bn Arugula; coarsely chopped
1 bn Watercress; leaves only,
; coarsely chopped
1 Skinless medium whole
-chicken breast; cooked and
-diced
; into 1/4 inch
; pieces
1/2 md Red bell pepper; diced into
-1/4-
; inch pieces
1/4 European cucumber; diced
-into 1/4-inch
; pieces
1/4 c Green zucchini; thinly
-sliced and
; grilled
1/4 c Yellow zucchini; thinly
-sliced and
; grilled
1 Ear white or sweet yellow
-corn; husked and shucked
1/4 c Coarsely shredded Parmesan;
-(use a shredder or
; peeler)

In a small mixing bowl, combine the shallot, vinegar, lemon juice, and
mustard and whisk to combine. Slowly add the oil, whisking to incorporate.
Add the yogurt, salt and pepper and blend well. Taste for seasoning.

Combine all the salad ingredients in a large salad bowl. Add the dressing
and toss until all the vegetables are well coated. Sprinkle with freshly
ground pepper, if desired, and serve.

ADVANCED PREPARATION:

The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the
dressing well before using. The salad can be prepared up to 2 hours ahead
and refrigerated.

See also:
Previous recipe Farmer's Loaf
Next recipe Farmer's Market Cobbler

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