food + drink / c eate
Ingredients: 10 oz leafy greens (kale, power greens, arugula) ½ cup strawberries, thinly sliced 1 /3 cup blueberries 1 avocado, thinly sliced 4 oz crumbled goat cheese ½ cup walnuts (candied or plain) 4 green onions, diced 10 oz grilled chicken breast, sliced or diced Champagne Vinaigrette Dressing: ½ cup extra virgin olive oil ¼ cup champagne vinegar 2 tablespoons Dijon mustard 1 tablespoon honey or agave 2 tablespoons lemon juice Salt to taste Freshly ground black pepper to taste Directions: Place all ingredients for the dressing into a blender. Blend until smooth. Taste and add more salt and pepper if needed. Refrigerate until ready to use. Wash greens thoroughly, then pat dry. Chop greens into bite-sized pieces Top greens with chicken, berries, avocado, goat cheese, walnuts and green onions Mix in the dressing. Use a few tablespoons at a time and keep tasting until you get the right amount. The remaining dressing will stay good in the fridge for a few days.
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Summer salad for lunch
This mixture is sweet, creamy, savory and tart. BY PAT EVANS
// PHOTO BY STACY FEYER-SALO
As the weather warms, sometimes a quick, light lunch is all that’s needed. Here’s a riff on a favorite salad my wife found in Las Vegas that will add more fruits and veggies to your diet while tantalizing all your tastebuds. So many of these components come together nicely — sweet, creamy, savory and tart — yet none are too heavy-handed.
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