What's Cook­ing at Mona Lisa?


RSWLiving - - Recipes - 7091-17 Col­lege Park­way, Fort My­ers; 239-939-5344, mon­al­isafort­my­ers.com

Serves 1-2

2 cups fresh or­ganic wild baby arugula 3 ounces bal­samic vi­nai­grette 4 slices freshly peeled or­anges 3 ounces dried cran­ber­ries 3 ounces bleu cheese crum­bles 4 cherry toma­toes, washed and sliced in half 6 ounces grilled chicken breast

Wash and dry arugula then place in a bowl. Pour small amount of fa­vorite bal­samic vi­nai­grette over greens and mix well. If more is still de­sired, re­peat the process of adding small amounts of dress­ing and gently mix­ing. Trans­fer greens to a large serv­ing dish and top with or­ange slices, cran­ber­ries, bleu cheese crum­bles, cherry toma­toes and sliced grilled chicken breast.

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