Ingredients
For the Salad:
4 cups lettuce or spring mix
2 cups baby spinach
1 cup cooked chicken breast*
1 cup fuji apples, chopped
3 large eggs
1/2 cup dried cranberries
1/3 cup crumbled goat cheese
2/3 cup pecan halves or pieces
For the Sweet Dijon Vinaigrette:
1 tablespoon whole-grain dijon mustard
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon italian seasoning
3 tablespoons honey
3 tablespoons red wine vinegar
1/2 cup olive oil
salt and pepper, to taste
Instructions
To make the salad:
Place the eggs in a saucepan and fill with water until the eggs are completely submerged. Set over high heat. Bring the water to a rolling boil. Turn off the heat and cover the saucepan with a lid. If you’re using an electric stove, remove the saucepan from the burner. Leave the eggs covered for 10-11 minutes. Remove eggs from saucepan with slotted soon, tap the eggs gently against the countertop to just crack the shell. Place the eggs in an ice water bath for 2 minutes. Peel and dice.
To make the dijon vinaigrette:
Combine all the ingredients in a mason jar, screw the lid on tight and give it a few good shakes until the all the ingredients are mixed and the dressing thickens just slightly.
To assemble:
In a large bowl combine all the salad ingredients listed. Toss in the dressing just before serving How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
