raspberry vinaigrette dressing over strawberry and feta salad with candied walnuts.

Serves 2 big salads or 4 side salads.  

4 c. salad greens, washed and chopped (Suggested: Romaine, baby spinach, or arugula)

1/2 c. fresh strawberries, washed and diced

1/2 c. feta

1/2 c. candied walnuts or pecans*

2 pieces of chicken, optional

3 T olive oil

1 t. salt

1/2 t. pepper

 

In a bowl, combine washed lettuce, strawberries, feta and cooled candied walnuts.  Drizzle with raspberry vinaigrette dressing and toss to combine.  Divide onto plates.  Top with chicken, if desired.

Salt and pepper two pieces of defrosted or fresh chicken.  Cook in olive oil on the stove top over med high heat.  Chicken will be done when internal temperature reaches 170 degrees and juices run clear.  Let rest for 5 minutes.  Slice. 

*To make the walnuts (or pecans), preheat your oven to 350.  Spray a cookie sheet with cooking spray or lay down a piece of parchment paper.  Spread one layer of nuts out evenly over the cookie sheet.  Don't overcrowd the nuts or stack the nuts.  Bake for 5 minutes in the oven.  While nuts are baking, on the stove top mix together 1/8 c. honey and 1/8 c. brown sugar over med heat.  When sugar is dissolved in the honey, add the baked nuts to the honey sugar mixture.  Stir to coat.  Turn the nuts out onto parchment paper to cool.   

Raspberry Vinaigrette Dressing

1 c. extra virgin olive oil

1/2 c. fresh raspberries, washed

2 t. red wine vinegar

2 t. balsamic vinegar

1/2 t. salt

1/4 t. pepper

Place all ingredients except the olive oil in the food processor or blender.  Combine until smooth.  Add olive oil in a slow, steady stream while food processor or blender is still on.

xx.

val