May 8, 2011 · 0 comments
This is my go-to fall salad when I don’t feel like cooking but I want something satisfying. I prefer it as a vegetarian salad, but if you want something more substantial, try adding about 4 oz. of cooked chicken breast on top. As is the case with so many dishes I serve, my children will eat this if it’s completely deconstructed – apples, pears, dried cherries, nuts, cheese and in their case, chicken. I might throw in a few carrot sticks or cucumber spears to round it out and include a vegetable for them as well.
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 4
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