Farmer's Market Chopped Salad

Recipe Ingredients

		Creamy Balsamic Yogurt Dressing
1		Shallot - finely chopped (medium)
1 1/2 tablespoons	22ml	Balsamic vinegar
2 teaspoons	10ml	Fresh lemon juice
1 teaspoon	5ml	Dijon mustard
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Plain nonfat yogurt
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salad
1		Romaine lettuce head, light green (medium)
		And white leaves only - finely chopped
1		Arugula - coarsely chopped
1		Watercress, leaves only - coarsely chopped
1		Skinless whole chicken breast - cooked, and (medium)
		Diced into 1/4" pieces
1/2		Red bell pepper - diced 1/4" pieces (medium)
1/4		European cucumber - diced 1/4" pieces
1/4 cup	59ml	Thinly-sliced and grilled green zucchini
1/4 cup	59ml	Thinly-sliced and grilled yellow zucchini
1		White or sweet yellow corn - husked and shucked
1/4 cup	59ml	Coarsely-shredded Parmesan

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0025) - from - the TV FOOD NETWORK

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