This recipe comes from “Our Club” magazine, Chef Tim Drown of the University Center Club in Tallahassee, FL. It serves 6, very generously. I cut it in thirds and we had leftovers for one lunch today. This is the first salad meal that I have ever served Jim that I got no complaints. The dressing recipe is also very generous. You know how when you order dressing on the side and they bring enough for 4 salads, I think this is what this recipe is based on. But it is the most delicious dressing I have ever tasted and I will be happy to dress a few more salads with it.
Salad Ingredients:
6 C spring salad mix
3 Granny Smith Apples, cored, cut in ½” cubes. (I used GALA, I detest Granny Smith Apples)
1C dried tart cherries
1 C frozen peas, defrosted
1 C celery, thinly sliced
2 C blue cheese, crumbled
4 Chicken breast halves, grilled, cooled and cut into ½” dice
Salt and pepper to taste
1 C walnut halves, toasted
Vermont Maple Dressing
Directions:
1. In a large bowl, toss all ingredients with the dressing.
Vermont Maple Dressing Ingredients:
1 C mayonnaise
1 C Vermont pure maple syrup
½ C Champagne Vinegar
¼ C EVOO
Directions:
2. In a medium bowl, whisk together all ingredients. Add the amount desired to the salad ingredients.
Like I stated earlier, the guy who detests vegetables, had two very large helpings and pronounced it great, for salad. This would be a great ladies luncheon main course.
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