Ingredients Salad 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) Dressing 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 Steps 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.
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