This is a great buffet-style salad. Adjust quantities depending on the number of people you are serving. Great in summer when the berries are in season!
Dressing Ingredients:
(tends to settle quickly, so stir again just before serving)
1/3 C. olive oil
¼ C. white vinegar
2 T. sesame seeds
1 T. poppy seeds
1/3 C. sugar substitute (or ½ C. sugar)
½ tsp. paprika
2 T.dried minced onion
dash of Worcestershire sauce
Salad Ingredients:
fresh spinach
green onions, sliced
fresh mushrooms, washed & sliced
strawberries, sliced
raspberries
blueberries
roasted pecans*
chicken**
Directions:
*Lightly sauté pecan halves in butter on medium heat for about 2 min. (about 2 C. in 4 T. butter…until you smell the pecans toasting…do not overcook). Remove from heat and salt (fairly liberally).
**Add a little more butter to same pan and place chicken breasts seasoned with Cavendar’s or other favorite seasoning. Sauté until chicken is done. Cool and cube.
from Jodi Weyers
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