|
| 7 | cups torn romaine lettuce (from 1 head) |
| 2 | packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups) |
| 1 | cup crumbled Gorgonzola cheese (about 4 oz) |
| 1 | cup pecan halves (4 oz) |
| 1 | quart fresh strawberries, quartered (3 cups) |
|
| 1/3 | cup olive or vegetable oil |
| 2 | tablespoons sugar |
| 1/2 | teaspoon salt |
| 3 | tablespoons red wine vinegar |
| 1 | teaspoon Dijon mustard |
| 1 | clove garlic, finely chopped |
Serve with...
Simple Popovers
Total Time:
50 min
| 1. | In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries. |
| 2. | In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad. |
| No change. |
|
| Make the salad and the dressing ahead. Cover each with plastic wrap and refrigerate up to 4 hours before serving. |
|
| Purchase a bottle of red wine vinaigrette dressing and use for the homemade dressing. |
Nutrition Information:
490 ( 320); 35g ( 7g, 0g); 75mg; 990mg; 17g ( 4g, 10g); 28g 70%; 100%; 15%; 8% 1/2 ; 1/2 ; 0 ; 4 ; 4 1/2 1