makes 4-6 servings

8 c. (2 L) shredded mixed greens*
1 Tbsp. (15 mL) olive oil
1 small red onion, chopped
1 large garlic clove, minced
1 carrot, peeled and sliced thinly
on the diagonal
1/4 lb. (125 g) fresh green beans,
trimmed and halved
1 red bell pepper, seeded, julienned
1/2 c. (125 mL) pitted spicy green olives**
3 Tbsp. (45 mL) Balsamic vinegar
2 Tbsp. (30 mL) olive oil
1 tsp. (5 mL) Dijon mustard
1/2 tsp. (3 mL) each salt and
freshly ground black pepper
Pinch of granulated sugar
1/2 c. (125 mL) crumbled Chèvre or Feta cheese

*A mixture of curly Endive, Radicchio and Romaine complements the flavours of the sauce. Leafy lettuce will also work well.

**These green olives packed with chiles are available from the deli section.

Wash greens and spin dry. Place on a large, wide salad platter. Heat 1 Tbsp. (15 mL) oil in a large, heavy-bottomed skillet or wok. Add onion and garlic; sauté over medium-high heat until softened. Add carrot and stir-fry for 2 minutes. Add a splash of water to steam carrot slightly. Add green beans and continue to stir-fry for 2 more minutes until tender-crisp. Add pepper strips and olives and stir-fry until piping hot, about 1 minute. Whisk remaining ingredients together except the cheese and pour over stir-fry. Toss over medium-high heat for 1 minute to evenly glaze vegetables with sauce. Toss with crisp salad greens and sprinkle with crumbled cheese. Serve immediately. 

Calories: 214; Protein 6.2 g; Carbohydrate 13 g; Fat 17 g/serving

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