Ingredients Jump to Instructions ↓

  1. 1 clove(s) (medium) garlic 1/4 teaspoon(s) salt 5 tablespoon(s) extra-virgin olive oil 6 tablespoon(s) fresh orange juice , plus more to taste 1/4 cup(s) white-wine vinegar or red-wine vinegar 1 tablespoon(s) Dijon mustard 1 can(s) (15-ounce) cannellini or other white beans , rinsed and drained 2 1/2 cup(s) diced cooked chicken breast (see Tip) 2 cup(s) (about 2 small) diced zucchini and/or summer squash 1 1/2 cup(s) diced celery 1/4 cup(s) finely diced ricotta salata , halloumi (see Shopping Tip) or feta cheese 1/3 cup(s) chopped, well-drained, oil-packed sun-dried tomatoes 1 cup(s) coarsely chopped fresh basil , plus whole basil leaves for garnish Salt , to taste, optional Freshly ground pepper , to taste, optional 2 cup(s) torn escarole or romaine lettuce 2 cup(s) torn radicchio leaves

Instructions Jump to Ingredients ↑

  1. To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature. To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired. Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves. Exchanges: 1 starch, 2 vegetable, 4 lean meat, 3 fat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (47% daily value), Vitamin A (30% dv), Folate (21% dv), Potassium (18% dv).


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