Keep the ingredients for this salad in the refrigerator and combine a single portion size of it for a light dinner when you are home by yourself.  My sons tease me and call it “chick food” - but they really like it too.  I’ve used cranberries and sugared pecans when I can’t get to the store for grapes, jiccama, pomegranate, kiwi, and almonds.  Also good with baby spinach instead of romaine.

1 large head romaine lettuce (or “spring mix” greens)

iceberg lettuce as desired (this makes the salad a little lighter - and makes it go further & serve more)

2 small jiccama, julienned

2 bunches purple or red grapes, halved

6 kiwi, sliced

pomegranate arils (the seeds, or “juice sacs” ) as desired (or 2 cups sliced strawberries)

Diced cooked chicken breast - (optional, we included it so it could be an entree)

1-1/2 cups slivered almonds

1-1/2 cups sugar

6 Tbs butter

Tear or cut lettuce.  Prepare jiccama, grapes, kiwi, and strawberries (or pomegranate arils).  Prepare nuts by melting the butter, adding the sugar, and cooking/stirring nuts for 5-7 minutes.  You may layer salads individually - or just before serving, toss all ingredients.  Serve with dressing on the side - or drizzle on just before serving.

Salad Dressing:

1/4 cup sugar

1/3 cup rice vinegar

1/3 cup orange juice

1 cup vegetable oil

2 Tbs Good Seasons Italian Dressing mix (dry from the package)

Shake all ingredients together in a jar and refrigerate until serving.