


This salad is a perfect light meal or appetizer for the summer. Use seasonal fruits and local poultry!
Enjoy with a glass of fruity white wine: try Riesling
1 Lb Skinless, Boneless Chicken breast halves (optional)
1 Large container mixed greens or Romaine
1 Cup fresh strawberries, or seasonal fruit of your choice
1/2 Cup Pecans
Dressing:
1/3 Cup red wine vinegar
1/2 Cup Tracy's Wine Drizzle (we suggest Merlot or Sangria!)
1 Cup Vegetable Oil
1/2 Cup Minced onions
1 Tsp Ground mustard
1 Tsp Salt
1/4 Tsp Ground Pepper
1. Preheat Grill for high heat
2. Lightly oil grill. Chill chicken for 8 minutes on each side, or until juices run clear. Wait till cool then slice.
3. Place Pecans in dry skillet over medium-high heat. Cook until fragrant, about 8 minutes, stirring frequently. Set aside.
4. In a blender combine ingredients under 'dressing' heading. Process until smooth.
5. Serve lettuce on plates, to with chicken, nuts, fruit and drizzle with dressing.

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