Sweet & Savory Loaded Fall Salad

INSTRUCTIONS
- Rinse, Dry and Chop Lettuce of choice
- Top with Cooked chicken breast, chopped apples, pecans, walnuts, dried cranberries and dressing
Ingredients
- 2 cups lettuce
- 5g Walnuts
- 5g Pecans
- 50g Apples
- 10g Dried Cranberry
- 80g Cooked Chicken Breast
Macros (without dressing) 25.8P 16.6C 9.6F
APPLE CIDER VINEGAR SALAD DRESSING
INGREDIENTS
1 small shallot (or one lobe of a large), peeled, cored and quartered
1/3 cup extra-virgin olive oil
¼ cup cider vinegar
2 teaspooons Dijon mustard
2 teaspoons honey
½ teaspoon salt
¼ teaspoon freshly ground pepper
Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature before serving if it becomes solid.
Macros per 30g serving 0P 2.6C 12.8F