This remake is a version of my favorite salad from Buca di Beppo. Positively yummy!

 

Ingredients:

Mixed greens (I prefer “Organic Girl” baby mixed greens)

Granny Smith apple, sliced thin

Gorgonzola cheese crumbles

Spiced walnuts (see recipe below)

Craisins

Raspberry walnut vinaigrette (I prefer Ken’s Steak House)

 

Spiced walnuts:

1 egg white

1 Tbsp water

2 cups walnuts (halves and pieces)

1/2 cup sugar

1 tsp cinnamon

1/2 tsp allspice
Preheat oven to 225 and line a large shallow baking pan with foil. Combine egg white and water. Beat until foamy. Add walnut halves and pieces and toss to coat. Pour the mixture into a strainer and let drain 2-3 minutes. Combine sugar, cinnamon and allspice in a plastic bag. Shake to mix. Add the walnuts; hold the bag shut and shake vigorously to coat the nuts. Spread the nuts in one layer on the prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely, stirring occasionally and breaking nuts apart if stuck together. Don’t worry if they stick to the foil, it’s easy to peel them off. (http://kelsies-kitchen.blogspot.com/2011/11/buca-di-beppo-apple-gorgonzola-salad.html)

When walnuts cool, toss all ingredients (choice amount) together and serve immediately.

Don’t forget to add love, it makes all the difference!

This recipe is from my favorite friend in North Carolina! I couldn’t get enough of this salad and it was a big hit with my family!

Ingredients:

1 1/2 cup sugar

2/3 cup red wine vinegar

2 tsp salt

2 tsp dry mustard

1 tbsp onion

2 cups vegetable oil

2 tbsp poppy seeds

3 cups cooked chicken, shredded (2-3 chicken breasts)

6 cups torn spinach

2 cups strawberries or raspberries

3 kiwi, peeled and sliced

1 cup sliced almonds

Bring a medium saucepan of water to a boil. Drop in chicken breasts and boil for around 30 minutes. While chicken is cooking, process first 5 ingredients in a blender until smooth, scraping down on the sides. Turn blender on high, add the oil in a slow stream. Stir poppy seeds into dressing. Shred cooked chicken when done. Mix the chicken and enough dressing to thoroughly coat chicken and make it moist. Reserve some for dressing the spinach. Chill the chicken mixture and remaining dressing and allow flavors to blend. When you serve it…make it pretty! Place spinach on individual serving plates. Top with chicken, fruit and almonds. Drizzle remaining dressing over spinach if needed.

Don’t forget to add love, it makes all the difference!