- 6 c. mixed greens - I used chopped pea vine, butter lettuce, and tender cabbage
- ¼ c. chopped green onions
- ½ English cucumber - quartered lengthwise and sliced
- 6 oz. mixed cherry tomatoes - halved
- 2 c. chopped cooked chicken
- ¼ c. toasted pepitas
- ⅓ c. extra-virgin olive oil
- ⅓ c. lemon juice
- 2 T. Dijon mustard
- 1-2 T. maple syrup or honey - to taste
- 3 cloves garlic - minced
- ¼ teaspoon salt
- Freshly ground black pepper - to taste
In a large serving bowl, toss together the greens, green onions, cucumber, tomatoes, chicken, and pepitas; set aside.
In a small resealable jar, combine the remaining ingredients (extra virgin olive oil through black pepper). Seal the jar and shake vigorously. Add about half of the dressing to the contents of the serving bowl and mix. Add more as necessary. Dressing will keep in the refrigerator up to two weeks.
- Yields: 4 main dish servings
- Preparation Time: 20 minutes
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