Ingredients: 5 cups romaine, freshly washed and chopped
1⁄2 cup red cabbage, shredded
1 cup Napa cabbage, shredded
5 ounces cooked chicken breast, sliced into strips
3 tbsp slivered almonds
1-cup mandarin oranges (if canned, drained and rinsed)
1 large carrot, peeled and shredded
1⁄4 cup edamame (optional)
1⁄4 cup chopped green onions
2 tbsp Almond Oil
1 tbsp Blenheim Apricot Vinegar
2 tbsp Champagne Wine Vinegar
Whisk together almond oil and vinegars and set aside.
Wash and slice all vegetables. Combine in a large mixing bowl and toss. Add mandarin orange slices, chicken strips, and dressing and toss. Serve immediately.