| | CREAMY BALSAMIC YOGURT DRESS |
| 1 | md | Shallot; finely chopped |
| 1 1/2 | tb | Balsamic vinegar |
| 2 | ts | Fresh lemon juice |
| 1 | ts | Dijon mustard |
| 3 | tb | Olive oil |
| 2 | tb | Plain nonfat yogurt |
| | Salt and pepper to taste |
| | SALAD |
| 1 | md | Head romaine lettuce; light green and |
| | ; white leaves only, |
| | ; finely chopped |
| 1 | bn | Arugula; coarsely chopped |
| 1 | bn | Watercress; leaves only, |
| | ; coarsely chopped |
| 1 | | Skinless medium whole chicken breast; cooked and diced |
| | ; into 1/4 inch |
| | ; pieces |
| 1/2 | md | Red bell pepper; diced into 1/4- |
| | ; inch pieces |
| 1/4 | | European cucumber; diced into 1/4-inch |
| | ; pieces |
| 1/4 | c | Green zucchini; thinly sliced and |
| | ; grilled |
| 1/4 | c | Yellow zucchini; thinly sliced and |
| | ; grilled |
| 1 | | Ear white or sweet yellow corn; husked and shucked |
| 1/4 | c | Coarsely shredded Parmesan; (use a shredder or |
| | ; peeler) |
