Total time: 30 minutes
Note: Mark Peel and Suzanne Tracht make this modern take on the Cobb salad at Jar restaurant in Los Angeles -- even at weekend brunch.
1/4 cup Champagne vinegar
2 tablespoons rice wine vinegar
1/2 cup extra-virgin olive oil
Dash dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Freshly ground pepper
1. Mix the Champagne vinegar, rice wine vinegar, olive oil, red pepper flakes, oregano, thyme and salt and pepper to taste. Makes ¾ cup.
1 1/2 cups thinly sliced green cabbage
1/4 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 cup thinly sliced red onion
1/4 cup shaved fennel
2 teaspoons chopped Sicilian green olives
1 1/2 ounces prosciutto, thinly sliced and torn into ½-inch ribbons
1 cup shredded roasted chicken
1/4 cup crumbled feta
1 tablespoon minced Italian parsley
1. Combine cabbage, carrots, celery, onion, fennel, olives, prosciutto, chicken and feta. Mix well with vinaigrette. Top with parsley.
Each serving, with 2 tablespoons vinaigrette: 445 calories; 749 mg. sodium; 98 mg. cholesterol; 30 grams fat; 7 grams saturated fat; 15 grams carbohydrates; 31 grams protein; 4 grams fiber.Copyright © 2015, Los Angeles Times