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Archive for June 9th, 2010

I am especially pleased with my new lens, and the great bokeh it creates. It truly does this excellent salad justice, because it was quite simply one of my very favorite salads ever. The original recipe called for 2 tablespoons of minced red onion, which is the only thing I left out. Simple, healthy, delish.

Chicken salad with nectarines in mint vinaigrette (from Cooking Light)

dressing:

1 cup loosely packed fresh mint leaves

1/3 cup sugar

1/4 cup white wine vinegar

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

salad:

2 cups chopped cooked (or grilled) chicken breast

1 cup chopped seeded cucumber

1/3 cup chopped pecans, toasted

3 nectarines, peeled, pitted, and chopped

5 red lettuce leaves

To prepare dressing, place mint and sugar in food processor; process until finely chopped, scraping sides of bowl. Add vinegar, lemon juice, salt, and black pepper; process 30 seconds to combine.

To prepare salad, combine chicken, cucumber, pecans, and nectarines in a medium bowl. Drizzle dressing over salad; toss well to coat. Place 1 lettuc leaf on each of 5 plates;top each serving with 3/4 cup salad. Makes 5 servings (true confession: the two of us polished this off in one sitting).

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