Ingredients for Aretha Franklin's Summerplace Salad
- 1 head butter lettuce, torn
- 2 medium tomatoes, cut into wedges
- 1/2 cup red onion, sliced thin
- 1 (15 ounce) can peaches, drained and sliced
- 1/2 cup golden raisins
- 1/2 cup cashews, toasted
- 2 cups cooked chicken breast, shredded
- 1/4 cup lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 5 cups mixed greens
- 1/2 cup chopped cucumber
- 1/2 cup chopped bell peppers
- 1/4 cup crumbled feta cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- salt to taste
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How to Make Aretha Franklin's Summerplace Salad
- Combine 5 cups of mixed greens, 1/2 cup chopped cucumber, 1/2 cup chopped bell peppers (any color), 1/4 cup crumbled feta cheese, and 1/4 cup chopped red onion in a large bowl.
- Squeeze the juice of 1 lemon over the salad.
- Refrigerate for at least 15 minutes to allow flavors to meld.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, salt, and pepper to taste.
- Pour the dressing over the chilled salad.
- Gently toss to combine and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
97g
Fat
17g
Carbs
12g
