Florentina Salad Recipe

• 1 head organic romaine lettuce (cut into bite size pieces)
• 1 c blueberries or blackberries -organic
• 1 1/2 c organic heirloom cherry tomatoes -halved
• 1/2 English cucumber -cut into 1 inch pieces
• 1/2 red bell pepper- thinly sliced
• 1/3 c pine nuts -toasted & cooled
• 8 oz cheese tortellini -cooked, rinsed under cold water & drained
• 8 organic chicken tenderloins -grilled & cut into strips
• garlic croutons (recipe follows)
• parmigiano reggiano for grating

Salad Dressing

• 1/3 c extra virgin olive oil
• 2 tbs lemon juice -freshly squeezed
• the zest from 1 lemon
• 2 garlic cloves -grated
• 1/2 tsp sea salt + more to taste
• freshly cracked black pepper to taste

Chicken Marinade:

• 2 tbs extra virgin olive oil
• 1 tsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp paprika
• 1/4 tsp garlic powder

1. Whisk together the marinade ingredients and marinade the chicken for 30 min, drain on paper towels and grill on medium flame for about 3 min on each side or until cooked through.  Transfer to a plate, cover with aluminum foil and allow them to rest for 5-10 min. then cut into strips.

2. In a large salad bowl, whisk the ev olive oil, garlic, lemon zest and lemon juice together.  Season with the sea salt and black pepper then add all the salad ingredients to the bowl reserving the pine nuts & cheese.  Toss gently until everything is coated with the dressing and sprinkle with the pine nuts.

Serve with grated parmigiano reggiano on top.

Home made garlic croutons

• 3 slices of bread -1 inch thick & cut into 1 inch cubes
• 1 tbs melted butter
• 1/4 tsp sea salt
• 1/4 tsp garlic powder

Spread the bread cubes on a baking sheet, drizzle with the butter and sprinkle with the sea salt & garlic powder.  Toast in a 400F oven for 10 min or until golden. Allow to cool on a cooling rack before adding them to the salad.