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Product Red Romaine
Description :

Romaine Lettuce With Chicken, Almonds and Curry Vinaigrette

1 head romaine lettuce (crisp)

2 cups cooked chicken (diced)

1 cup red cabbage (shredded)

3/4 cup sliced almonds (toasted)

2 apples (tart green, cored seeded and cut into 12 inch cubes can leave unpeeled)

1/2 cup red onion (diced)

1/3 cup white wine vinegar


Prepare the vinaigrette first. Combine all the ingredients in a small bowl except for the olive oil. Whisk in olive oil until well incorporated. Adjust seasoning. Best prepared 1 hour in advance if possible.

Toast the almonds and set aside to cool.

In large salad bowl combine the salad ingredients. Add about 2 tablespoons of the vinaigrette and toss gently.

Serve the remaining vinaigrette on the side.