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SONOMA SALAD WITH TOMATOES AND FETA CHEESE

The Sonoma Diet, by Connie Guttersen

Start to finish: 20 minutes
Makes: 4 servings
 

• 8 cups torn mixed salad greens
• 12 ounces cooked skinless chicken or turkey breast, lean beef, or pork, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced, halved cucumber
• 1/4 cup small fresh basil leaves
• Vinaigrette dressing
• Kosher salt
• Freshly ground black pepper
• 1/4 cup crumbled feta or goat cheese (1 ounce)
• 1 tablespoon pine nuts, toasted
 

In a very large bowl combine greens, meat, tomatoes, cucumber, and basil.
Drizzle with Vinaigrette dressing. Toss to coat.

Season to taste with kosher salt and pepper.

Top with feta cheese and pine nuts. Serve immediately.
 

Nutrition Facts per serving: 267 cal., 13 g total fat (3 g sat. fat), 80 mg chol., 318 mg sodium, 6 g carbo., 2 g fiber, 30 g pro.