START TO FINISH: 25 MINUTES MAKES: 4 SERVINGS

2 tablespoons lemon juice
2 tablespoons finely chopped shallots
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
6 cups torn mixed salad greens
3 Granny Smith apples, cored and cut into bite-size strips
¾ cup fresh flat-leaf parsley leaves
½ cup sliced cucumber
¼ cup walnut pieces, toasted
12 ounces cooked skinless chicken breast halves, sliced, or
8 hard-cooked eggs, peeled and halved

1. For vinaigrette, in a small bowl combine lemon juice, shallots, and vinegar. Let stand for 5 minutes. Whisk in oil, kosher salt, and pepper until well mixed.

2. In a large bowl combine the greens, apples, parsley leaves, cucumber, and walnuts. Add vinaigrette; toss lightly to coat. Divide among 4 serving plates. Top with chicken or eggs. Serve immediately.

Nutrition Facts per serving: 327 cal., 15 g total fat (2 g sat. fat), 72 mg chol., 203 mg sodium, 20 g carbo., 5 g fiber, 29 g pro.

Tip: For extra flavor, top each serving with a tablespoon of goat cheese.