Three-In-One Salad: Chicken, Salad Greens, Fresh Fruit
"Get both fruit and veggies into your family's diet with this delicous dinner salad. The colorful and tasty ingredients that include fresh spinach leaves and mixed spring greens, sliced strawberries, tangarine segments, sugar snap peas and chicken; tossed in a Raspberry Vinaigrette and topped with toasted walnuts and crumbled goat cheese, make for a satisfying, full-flavored entree."
- Ready In:
- 15mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
SALAD
- 4 cups mixed spring greens, washed and dried
- 4 cups baby spinach leaves, washed and dried
- 5 tangerines or 5 clementines, separated into segments
- 2 1⁄2 cups fresh strawberries, washed and sliced
- 8 ounces sugar snap peas, washed and halved
- 4 cups cooked chicken breasts, cubed
- 1 cup walnut halves, toasted
- 2 tablespoons fresh chives, chopped
- 1 bunch mint, chopped
- 1 1⁄2 cups crumbled goat cheese
-
RASPBERRY VINAIGRETTE
- 1⁄2 cup raspberry balsamic vinegar
- 2 tablespoons red onions, chopped
- 2 1⁄2 teaspoons honey
- 1⁄2 cup salad oil
- 1⁄8 teaspoon kosher salt
- 1⁄8 teaspoon white pepper
- 1 tablespoon snipped fresh parsley
directions
- SALAD:.
- Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
- RASPBERRY VINAIGRETTE:.
- Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
- Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
- The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.
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Reviews
-
Only had strawberries for fruit but turned out very good. Would like the dressing a bit thicker so may add Dijon next time. -
This was incredibly good. I did find the dressing a little tart, so I added a little bit of maple syrup. When I make this again I will cut back on the vinegar just a little. Thanks for a very good refreshing recipe! -
This was amazing and fresh. I'll be making this again for my all of my friends! -
This salad is fantastic - the chopped mint really gives it a fresh taste.
RECIPE SUBMITTED BY
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It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured.
Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking.
On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen.
If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!"
Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn.
I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry.
I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen.
Buon appetito!
