Sonoma Salad with Tomatoes and Feta

Note from Cheri: The recipe and text below are reprinted with permission from The Sonoma Diet by Dr. Connie Guttersen, R.D., Ph.D. (2005 Meredith Books). The best diet and/or healthy eating plan for you is the one you are able to stick with and actually do. The Sonoma Diet rates high on on my personal scale of "do-ability." Based on the classic Mediterranean food profile, The SOnoma Diet's emphasis is on a wide variety of wholesome foods -- vegetables, whole grains, lean proteins and fruits. When you think about it, it's the way we should be eating -- real foods instead of processed junk. With such a wide variety of foods available to you, this plan is even relatively easy to follow, even when eating out at restaurants or the homes of friends and family. Click here for our full review of this book, discount ordering links through Amazon.com, and more sample healthy Sonoma Diet recipes.

Start to Finish: 20 minutes

8 cups torn mixed salad greens 12 ounces cooked skinless chicken or turkey breast, lean beef, or pork, sliced 1 cup cherry tomatoes, halved 1/2 cup sliced, halved cucumber 1/4 cup small fresh basil leaves 1 recipe Red Wine Vinaigrette (click for recipe) kosher salt freshly ground black pepper 1/4 cup crumbled feta or goat cheese (1 ounce) 1 tablespoon pine nuts, toasted

Makes 4 Servings In a very large bowl combine greens, meat, tomatoes, cucumber, and basil. Drizzle with Red Wine Vinaigrette. Toss to coat. Season to taste with kosher salt and pepper. Top with feta cheese and pine nuts. Serve immediately. Nutrition Facts per Serving: 267 calories, 13 g total fat (3 g sat. fat), 80 mg cholesterol., 318 mg sodium, 6 g carbohydrates, 2 g fiber, 30 g protein.