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Summer Chicken Salad
Serves 4
Salad Ingredients:
1 head romaine lettuce, chopped
1 head of red leaf lettuce, chopped
2 c. cooked chicken, diced (I like it cooked ahead of time, and served cold)
a bunch of red grapes, rinsed
10 strawberries, sliced
craisins (dried cranberries)
1/4 c. of cashews, chopped (easiest done in a food processor)
Dressing Ingredients:
6 ripe strawberries
3/4 c. apple cider vinegar
1/2 c. (or more) cup of sugar (to taste)
1/2 t. salt
3/4 c. canola oil
water (to add in at the end if too strong)
Directions:
In a blender, mix up the strawberries, vinegar, sugar and salt. Blend well. With the blender on, slowly add in all of the oil, blending until smooth. Taste. If it seems too strong, add a little water.
To arrange the salads, begin with the lettuce on the plates. Add chicken, grapes, strawberries, craisins, and then the cashews over the whole salad at the end. Serve the dressing separately so that people can add it on their own, as much or as little as they want.
Note: I usually go really heavy on the salad ingredients, and we make this a complete dinner, along with some yummy bread.
Autumn Apple Quinoa Salad
Ingredients:
Serves 4
- 1/2 C Quinoa
- 1 Large Apple or 2 Small Apples
- 1/2 C shredded purple cabbage
- 1 C chopped spinach
- 1/4 C Roasted sunflower seeds
- 1/4 C dried cranberries
- 1 T Apple Cider Vinegar
- 1 T Honey
- 1 T Lemon Juice
- Salt and Pepper
Directions:
Cook quinoa and set aside to cool. Combine all ingredients in a large bowl. Add quinoa and mix.
