Carolyn Melis
| 4 cups spinach and mixed greens 2 cups sliced strawberries 1/2 cup red grapes cut in half 2 cups cooked chicken (optional) 2 T toasted, sugared almond slivers Dressing: 1/2 cup Brianna's Blush Wine Vinaigrette (strawberry on label) 1 tsp Dijon mustard 1 tsp orange zest Directions: to toast almonds slowly warm in sugar, stirring constantly until lightly browned and sugar sticks |
No comments:
Post a Comment