Salad - complete meal - lactose and gluten free
For salad:
8 oz mixed greens (baby spinach, lettuce, red leaf salad and all what your fantasy suggests you)
1 red onion, thinly sliced
1 cup cherry tomatoes, quartered
2 cups chicken breast strips, grilled
For the dressing:
1/2 can cannellini beans, drained and rinsed
2 large cloves garlic
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
8 large basil leaf
Prepare the dressing: arrange all ingredients in a blender, along with a pinch of salt, and blend until smooth. It makes about 1 cup; set aside.
Divide greens evenly among 4 plates; repeat with onion, tomatoes and chicken and drizzle with 1/4 cup of the dressing.
Serve immediately.
This recipe serves 4.
It is ideal for summer hot days!! Keep everything refrigerated until it's time to serve.
It is a lighter dressing that one made with mayonnese; if you want to obtain a great result, use extra virgin olive oil and balsamic vinegar of top quality.
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