2 hearts of romaine, torn into small pieces or 10 oz salad mix
6 oz sun-dried tomatoes packed in olive oil, chopped
2 cups shredded cooked chicken, look for organic free-range if possible
1 cup kalamata or black olives, chopped
Sea salt and pepper to taste
Red wine vinaigrette (recipe follows)
Place romaine in a large bowl and top with sun-dried tomatoes, chicken, olives, sea salt and pepper. Divide among individual serving bowls and top with vinaigrette. Serve immediately.
Red Wine Vinaigrette:
1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
Pinch stevia or 1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil
Whisk together all vinaigrette ingredients except olive oil in a small bowl. Add olive oil in a slow stream, whisking until emulsified.