Dressing:
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Salad:
4 cups Arugula
4 cups fresh Spinach
2 cups quartered strawberries
1/3 cup vertically sliced red onion
12 ounces skinless, boneless rotisserie chicken breast, sliced
2 tablespoons unsalted cashews, halved
1/2 cup (2 ounces) crumbled blue cheese
Preparation
1. To prepare dressing, combine first 5 ingredients in a small bowl.
Gradually drizzle in oil, stirring constantly with a whisk.
2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese.
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Drizzle about 4 teaspoons dressing over each serving.
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I was fortunate to have realized my talent early in life – I have been cooking since I was 9yrs old! I started cooking for friends and family who always told me, “you should have a restaurant” but I knew that wasn’t right for me so I started a catering business. It has grown on its own into a wonderful outlet for me. I’ve also started private chef services which has been so much fun, I love it too! And, one more thing, I also teach in-home cooking classes, great for bridal showers, birthday parties for couples, kids, etc.
Contact me via my Devine Catering page on Facebook, call (661) 433-4438 or email: Lizpack7@yahoo.com.
