This is a great fall salad as either a side dish or a light dinner. Lots of flavor and vegetables and just a little fat! Make it vegan by substituting vegetable stock for the chicken stock, and omitting the cheese and honey (replace all agave or maple syrup-you need a little sweetener in the dressing). Make it for carnivores by adding some perfectly roasted salmon or chicken. Only prepare the amount you plan to eat-this does not hold up well when left to sit. If you do happen to have some left over, add additional fresh greens to mixture before eating. You should have some dressing left over. This salad would be equally great with goat cheese or feta substituted for the Parmigiano. Play with the ingredients!
[tasty-recipe id=”33427″]
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