When it comes to salads I tend not to be by the book on specific measurements and more often than not just find myself working with whatever I have on hand, and what I like more/less of in terms of flavor. I don’t worry too much about exact qty since you really can’t mess up a cold salad with greens as the base, but here’s a guide of what I put in this delicious spring salad.
5.5 oz. field green mix
1 cubed large baked chicken breast
1/2 cup blackberries
1 cup sliced strawberries (I halved them)
1/4 chopped red onion
1/3 cup feta cheese
1/4 cup chopped walnuts
2 Tbsp pumpkin seeds
I like to leave a little of each ingredient off to the side before tossing the salad. Toss (and add dressing if desired), then top with remaining toppings for presentation on the table. I served this salad with a sweet poppy seed dressing, but it’s also great tossed with a little olive oil and balsamic vinegar.