2 tb Pine nuts
8 c  Mixed salad greens; washed &
-dried
1 1/2 c  Julienned cooked chicken;
-skin removed
1/4 c  Julienned drained sun-dried
-tomatoes packed in oil
1/2 c  Diced tomato
4 tb Extra virgin olive oil
2 tb Balsamic vinegar
2 tb Red wine vinegar
Salt & fresh pepper to taste
2 oz Soft goat cheese
Roasted peppers with garlic
-(see recipe) and extra-
-virgin olive oil

Toast pine nuts on baking sheet in 350-degree oven 5 minutes or until
lightly browned. Let cool to room temperature. In large mixing bowl toss
greens with chicken, sun-dried tomatoes, fresh tomato and pine nuts. Whisk
together oil and vinegars. Season to taste with salt and pepper. Add
dressing to mixing bowl as desired. Transfer salad to serving bowl or
platter. Lay strips of roasted pepper on salad. Crumble goat cheese over
salad and serve at once. Makes 4 main-course servings. See recipe for
Roasted Peppers with Garlic and Extra-Virgin Olive Oil.

STARS & STRIPES, 6 DEC 92

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