Pansy 'n' Chicken Tossed Salad Recipe

Pansy 'n' Chicken Tossed Salad Recipe photo by Taste of Home

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This colorful recipe was from a friend who could make anything taste great. —Gaynell Nicholas, Henderson, Texas

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Pansy 'n' Chicken Tossed Salad Recipe

Prep: 15 min. + chilling

Yield: 4 Servings

15 15

Ingredients

4 cups torn mixed salad greens
2 cups cubed cooked chicken
1 cup shredded red cabbage
1/2 cup chopped walnuts
1/2 cup edible pansies
1/2 cup fresh raspberries
1/4 cup olive oil
1/4 cup raspberry vinegar
1 teaspoon minced fresh mint
1/4 teaspoon salt
Additional edible pansies

Directions

In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, mint and salt; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and drizzle over salad; toss to coat. Garnish with additional pansies if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 374 calories, 28 g fat (4 g saturated fat), 62 mg cholesterol, 224 mg sodium, 8 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Pansy 'n' Chicken Tossed Salad in Backyard Living January/February 2005, p64