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Pansy 'n' Chicken Tossed Salad

 Pansy 'n' Chicken Tossed Salad
This colorful recipe was from a friend who could make anything taste great. —Gaynell Nicholas, Henderson, Texas
4 ServingsPrep: 15 min. + chilling

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.