Inspired by a salad from the historic district of Old Montreal, this dinner salad is light, fresh, and perfect for dining al fresco at your own home! Topped with lemon tarragon chicken salad and a champagne vinaigrette.
4inchesof seedless cucumberpeeled and sliced into rounds
20canned green olives, if available.If not, use black olives.
1/4cupsliced almonds
Instructions
For the dressing
Combine first 5 ingredients of dressing. Mix thoroughly.
Drizzle in olive oil while whisking.
For the salad
Boil a pot of water. Blanch green beans for 4-6 minutes, or until tender-crisp. Transfer beans immediately into a bowl of ice water to stop the cooking.
In a large salad bowl, toss mixed greens and carrots with half the dressing.
Divide between two plates. Top each salad with 10 grape tomato halves, 10 olives, half the green beans, cucumber, and half the almonds. Drizzle the remaining dressing on top.
Top each salad with a cup of chicken salad. Enjoy al fresco!