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Red Leaf Lettuce w/ Fresh Apple Vinaigrette & Roasted Chicken Salad

Serves: 2

This heart healthy recipe is packed with dark leafy greens, which are excellent sources of fiber, vitamin C and vitamin K. In addition, the pine nuts and olive oil used in the vinaigrette are full of heart healthy mono- and poly-unsaturated fats. These have been shown to help lower levels of bad cholesterol (LDL) and increase good cholesterol (HDL).

 

Vinaigrette

Ingredients

  • 1 1/2 pounds red apples (roasted if they are not very flavorful)
  • 1 teaspoon ginger fresh, grated (use a micro planer)
  • 3 tablespoons dijon
  • 1/8 teaspoon cayenne
  • 1 cup cider vinegar
  • 2 tablespoons lemon juice
  • 4 tablespoons honey
  • 2 tablespoons sweet onion, minced
  • 1/4 cup balsamic vinegar
  • 3 cup olive oil
  • Salt & black pepper to taste

Directions 

  • Combine all ingredients except oil in a blender
  • Blend until smooth
  • With blender running emulsify (slowly add oil in a pencil tip size drizzle) oil
  • Check seasoning, adjust as desired
  • Let stand at room temp while you prepare salad

 

Salad

Ingredients

  • 2 ounces chicken (pre-roasted from grocery store or seared chicken breast)
  • 3 ounces red leaf lettuce, torn into bit size pieces
  • 1/2 ounce cabbage, (Napa cabbage works great)
  • 1 ounce pine nuts, toasted
  • 2 ounces red apple slices, roasted
  • 1/2 ounce gorgonzola cheese, crumbled
  • 1/2 ounce red onion, sliced as thin as you can
  • 2 ounces apple vinaigrette

Directions

  • Tear lettuce and cabbage
  • Combine with chicken in serving bowl
  • Add pine nuts, apple slices, gorgonzola and onion
  • Add vinaigrette just before serving and toss

 

This recipe was provided by National Jewish Chef Brandon Engel. It has been approved by Clinical Nutrition Services (January 2009). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.

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