5 cups (1.1 L) of salad greens
1 store-bought rotisserie chicken, shredded-
3 Belgian endives
1 jar (170 ml) artichoke hearts packed in oil, drained
2 tomatoes, cut into 8 slices each
tsp. (1 ml) sea salt
1 Tbsp. (15 ml) olive oil
2 Tbsp. (30 ml) red wine vinegar
cup dried cherries or cranberries
cup goat cheese, crumbled
Wash and dry salad greens. Put greens and chicken into large salad bowl.
In a food processor, thinly slice pear, cucumber, fennel and Belgian endives. Toss with greens.
Add drained artichokes (leave a little oil on them) and tomato slices. Add sea salt and toss. Add olive oil and toss again. Add red wine vinegar and toss again. Add cherries and goat cheese. Toss well.
-Substituting smoked salmon for the chicken also works well.