Recipe: Sonoma Salad with Tomatoes and Feta and Red Wine Vinaigrette

SONOMA SALAD WITH TOMATOES AND FETA AND RED WINE VINAIGRETTE

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
1 recipe Red Wine Vinaigrette (recipe follows)
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 Red Wine Vinaigrette. Toss to coat. Season to taste with kosher salt and pepper. Top with feta cheese and pine nuts. Serve immediately.

Makes: 4 servings

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.

RED WINE VINAIGRETTE
Makes about 1/2 cup

2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

In a small bowl combine vinegar and shallot. Let stand 5 minutes. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly until combined. Stir in Kosher salt and pepper. Use immediately or cover and chill for up to 3 days before using. If chilled, let stand at room temperature about 30 minutes; whisk before using.

Nutrition Facts per serving (for the dressing): 51 cal., 5 totoal g total fat (1 g sat. fat), 0 mg chol., 85 mg sodium, 1 g carbo., 0 g fiber, 0 g pro.

Source: The Sonoma Diet by Connie Guttersen