A wonderful mixture of Romaine lettuce, cherry radishes complimented by the addition of honeydew melon, blueberries, and leftover teriyaki chicken and enhanced lively with a bright, tangy peach vinaigrette.
|Pepper Rosé Peach Vinaigrette||Salad|
- To make the dressing, place all of the dressing ingredients in a blender and process until smooth.
- Rinse, drain and tear Romaine lettuce into bite-size pieces. Cut each cherry radish into 6 pieces. Arrange them in a serving bowl together with onion rings, shredded carrots, blueberries and honeydew melon balls. Finally top the salad with leftover teriyaki chicken.
- Pour dressing over salad just before serving, and toss to coat.