This salad serves 4, but you can top it with scallops or grilled chicken and easily make it a meal for two.
1 (10 oz) bag of baby greens
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cups reduced sodium chicken broth
1 onion sliced thin
1 teaspoon grated lemon peel
Salt and Pepper to taste
1/4 cup apple juice
2 tablespoons feta cheese (optional)
Heat all of the above (except the greens) in a skillet over medium heat. Stir occasionally until the onions are tender and the liquid has reduced to about 1/2 cup, about 15 minutes.
Remove from heat and let cool for about 5 minutes.
Toss the onions and dressing with the greens in a large bowl. Serve on warm salad plates and top with cheese (optional)
Serves 4 as a dinner salad.
This salad serves 2 as a dinner when you add one of the following:
Top each salad with 4 large grilled sea scallops or grill a boneless chicken breast of thigh.