A very quick & easy HONEY HERB VINAIGRETTE dressing (so no processed sugar). You'll notice that I use very little dressing for the amount of salad that I make, so you may want to make more. (I don't like salad "swimming" in dressing.) I just served some garlic bread with this.
Fresh APPLE, CHICKEN and PEPPERS SALAD
About 2 cups (more or less) cooked chicken, torn or cut into bite-sized pieces (see note above)
1 romaine heart (or maybe 2-3 cups romaine lettuce, torn or cut into chiffonade strips)
about 1/2 cup thinly sliced cabbage (I had some on hand ~ or could use iceberg lettuce for texture)
about 1/2 cup thinly sliced (then cut in half) peppers ~ (I combined green bell pepper plus colored sweet mini peppers. You could even add some finely diced jalapeno, if you want)
about 1/4 cup thinly sliced sweet yellow or white onion
2 TB chopped fresh parsley
1 sweet apple (I used red Delicious) ~ cored, but not peeled ~ thinly sliced, then cut into 1/2" pieces
Fruit Fresh (sold by canning supplies ~ or by Knox unflavored gelatin ~ to keep the apples from turning color. This doesn't flavor them like lemon juice does.)
HONEY HERB VINAIGRETTE
1/2 cup regular white or apple cider vinegar
2-3 TB honey...........................................................1 tsp. coarse black pepper
1/2 tsp. Kosher, sea or pink Himalayan salt
1 tsp. dried thyme leaves.........................................1 tsp. dried sage
I layer the chicken, peppers, and onions in the bottom of a big serving bowl ~ with the lettuce, cabbage and parsley loosely piled on top. Then, put about 1/2 to 1 cup water into a non-metal bowl with about 1 TB Fruit Fresh; mix to dissolve ~ and put the apple slices in.
Whisk together the vinaigrette ingredients in a small bowl.
When you're ready to serve, drain the apples completely and put on top of the greens in the salad bowl. Add the vinaigrette and toss gently until everything is completely coated.
Serves 3-6 (depends how much of everything you use)