Servings: 6
- 2 qts Romaine Lettuce
- 2 cups Northwest Cherries pitted
- 2 cups sliced, cooked chicken breast
- Easy Parmesan Croutons
- 2 tbsp Shredded Parmesan cheese
Lime Dressing
- 3 tbsp Lime juice
- 1 clove garlic crushed
- 3/4 tsp salt
- 1/2 tsp grated, lime peel
- 1/4 tsp Freshly ground black pepper
- 1/3 cup Olive oil beaten in
Toss lettuce, cherries, chicken and croutons in a large salad bowl. Just before serving, pour Lime Dressing over salad, sprinkle with Parmesan cheese and toss lightly.Easy Parmesan Croutons: Cut 3 slices day-old bread into ½-inch cubes. Toss with 1 tablespoon olive oil and 1 tablespoon grated Parmesan cheese. Heat in a nonstick skillet over medium heat 3 to 4 or until golden brown; stir frequently. Makes 1-1/2 cups.Lime Dressing: Combine 3 tablespoons fresh lime juice, 1 small clove crushed garlic, ¾ teaspoon salt, ½ teaspoon grated lime peel and ¼ teaspoon freshly ground coarse black pepper. Beat in 1/3 cup olive oil until blended. Remove garlic clove before pouring over salad. Makes about ½ cup.**Time-Crunch Variation: Purchase cut romaine lettuce, prepared croutons and cooked chicken from the salad bar or deli at your grocers. Dress the salad with bottled Caesar dressing.