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Each month we will be featuring those unique and special recipes from members of the Opaa! Food Management News family that are requested over and over because they are so delicious. Ultimately, we will be featuring a collection of these recipes in our first "OPAA! Family Cookbook".
Please enjoy this month's selection:
May 2007
Strawberry Poppy Seed Salad
Ingredients
- 1 Large head Romaine Lettuce
- 1 Small head Boston Bibb Lettuce
- 1 Cup Fresh Strawberry Slices
- ½ Cup Mandarin Orange Slices - Drained
- ½ Cup Pineapple Chunks - Drained
- ½ Cup Red Pepper Slices or Strips
- ¼ Cup Shredded Carrots
- ½ Cup Almond Slices (you may use pecans if preferred)
- 4 Medium Chicken Breast - Grilled and sliced into thin strips
- ¼ Cup Shredded Cheddar/Colby Cheese Mix
- Chow Mien Noodles for Garnish
Instructions:
Carefully wash lettuces and drain well before starting. Tear lettuce into bite size pieces. Slice red pepper into strips, shred carrots, toss with lettuce. Toss well drained pineapple and oranges with lettuce mix. Plate and top with the seasoned chicken strips. Use one chicken breast for each salad. Add a few strawberry slices for garnish. Top with Poppy Seed Dressing. Garnish with shredded cheese and Chow Mien Noodles.
Poppy Seed Dressing: Yields 1 cup
- ½ cup Sugar
- ½ teaspoon dry mustard
- ½ teaspoon salt
- 1/3 Cup Balsamic Vinegar
- ½ teaspoon onion powder
- 1/3 cup oil
- 3 T. Poppy Seeds
Heat Sugar and Vinegar then whisk in remaining ingredients. Cool before topping salads.
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This recipe is a favorite Opaa! Staff Special!
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