Sonoma Salad with Tomatoes and Feta - 6g Carbs, 2g Fiber

From: The Sonoma Diet

Start to finish: 20 minutes

Servings: 4

8 cups torn mixed salad greens

12 oz cooked skinless chicken or

turkey breast, lean beef, or pork, sliced

1 cup cherry tomatoes, halved

1/2 cup sliced, halved cucumber

1/4 cup small fresh basil leaves

1 recipe Red Wine Vinaigrette (see recipe below)

Kosher salt

Freshly ground black pepper

1/4 cup crumbled feta or goat cheese (1 oz)

1 Tbsp pine nuts, toasted

1. In a very large bowl combine greens, meat, tomatoes, cucumber, and

basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Season to taste

with kosher salt and pepper. Top with feta cheese and pine nuts. Serve immediately.

Servings: 4

Nutrition per Serving:

267 Calories, 13g Total Fat, 3g Sat. Fat, 80mg Cholesterol,

318mg Sodium, 6g Carbs, 2g Fiber, 30g Protein

~~~~~~~~~~~~ ~~~~~~~~~ ~~

Red Wine Vinaigrette Salad Dressing - 1g Carbs, 0g Fiber

From The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!,

by Connie Guttersen, (2005, Meredith Books)

Author Notes: Serve this dressing with Sonoma Chicken Salad

Makes About 1/3 Cup

Servings: 5

2 Tbsp red wine vinegar

1 Tbsp finely chopped shallot

1 1/2 tsp Dijon-style mustard

2 Tbsp extra-virgin olive oil

1/8 tsp kosher salt

1/8 tsp freshly ground black pepper

In a small bowl combine vinegar and shallot, Let stand for 5 minutes.

Whisk in mustard. Add oil in a thin steady stream, Whisking constantly

until combined. Stir in kosher salt and pepper. Use immediately or cover

and chill for up to 3 days before using. If chilled, let stand at room temperature for about 30 minutes, and Whisk before using.

Makes About 1/3 Cup

Servings: 5

Nutrition per Tablespoon:

51 Calories, 5g Total Fat, 1g Sat. Fat, 0mg Cholesterol, 85mg Sodium,

1g Carbs, 0g Fiber, 0g Protein

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