Field Greens Salad, Rotisserie Chicken, Sourdough bread
No one wants to cook during the hot days of summer. For this reason, I like to create different salads and pair them with a protein. Today, I picked up a rotisserie chicken and some sourdough baguette to go with my delicious salad. It’s easy and takes less than 10 minutes to prepare. Recently, I started using a nice wooden bowl. I prepare the dressing right in it, and then, I toss the salad. This way, you avoid more cleaning and save time. Follow me in the kitchen and watch me whip a quick meal.
Warning: If you are allergic to nuts or any type of seeds, omit the pumpkin seeds.
Serves: 4-6 as a side dish
Level of difficulty: Easy
Ingredients:
- 1 – 5-oz bag of mixed field greens
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1 tbsp. balsamic vinegar
- 1/4 cup extra virgin olive oil
- 6 organic strawberries, sliced
- 1 handful of pumpkin seeds
- 4.5 oz. garlic and herbs goat cheese, broken into pieces
Preparation:
In a medium-sized bowl, whisk mustard, honey and balsamic vinegar. Slowly, pour the olive oil and continue whisking until it emulsifies. Drop the greens, strawberries, pumpkin seeds and goat cheese. Toss well.
I served it with 2 store-bought rotisserie chicken, (only 1 in picture) and some sourdough bread. My family smeared the goat cheese on the bread and it was divine.
Cook’s note: You can substitute pumpkin seeds for pecans or walnuts. If you don’t like goat cheese, use another soft cheese of your choice.
Happy Tossing from My Kitchen to Yours!
Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles
