Directions

  1. Divide salad between 4 small salad bowls.
  2. Arrange remaining ingredients over salad. Drizzle with Thyme Lemon Vinaigrette to taste. Refrigerate any remaining dressing.

Thyme-Lemon-Vinaigrette: Combine together 1 tablespoon grated lemon peel, 1/2 cup fresh lemon juice, 1 tablespoon finely chopped red onion, 1 tablespoon fresh thyme leaves, 1 tablespoon honey and 1 teaspoon Dijon-style mustard in blender container. Slowly pour in 1/3 cup olive oil and blend until combined. Season to taste with salt and pepper. Makes about 1 cup.