Ingredients
- Dressing:
1 Tbls Splenda
2 Tbls Red Wine Vinegar
1/8 tsp salt
1/8 tsp freshly ground black pepper
2 Tbls extra-virgin olive oil
Salad:
4 cups torm romaine lettuce
4 cups arugula
2 cups quartered stawberries
1/3 cup vertically sliced red onion
12 oz. cooked skinless, boneless chicken breast, sliced
2 Tbls unsalted cashews, halved
1/2 cup (2 oz) reduced fat blue cheese crumbles
Description
From Cooking Light With A Few Changes
Spark Recipes
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