Ingredients
8
cups bite-size pieces mixed salad greens
1
piece (1/2 lb) cooked low-sodium turkey (from deli), cut into 1/4-inch julienne strips
1
can (15 oz) garbanzo beans, drained, rinsed
1
piece (4 oz) mozzarella cheese, cut into 1/2-inch cubes
8
radishes, sliced
2
tablespoons balsamic vinegar
4
teaspoons olive or canola oil
1/2
teaspoon grated lemon peel
1/2
teaspoon sugar
Preparation
Among 4 dinner plates, divide salad greens. Top evenly with turkey, beans, cheese and radishes.
In small bowl, beat remaining ingredients with wire whisk until blended. Drizzle dressing over salads.
