Three-In-One Salad: Chicken, Salad Greens, Fresh Fruit

Ingredients

SALAD

• 4 cups mixed spring greens, washed and dried
• 4 cups baby spinach leaves, washed and dried
• 5 tangerines or clementines, separated into segments
• 2 1/2 cups fresh strawberries, washed and sliced
• 8 ounces sugar snap peas, washed and halved
• 4 cups cooked chicken breasts, cubed
• 1 cup walnut halves, toasted
• 2 tablespoons fresh chives, chopped
• 1 bunch mint, chopped
• 1 1/2 cups crumbled goat cheese

RASPBERRY VINAIGRETTE

• 1/2 cup raspberry balsamic vinegar
• 2 tablespoons red onions, chopped
• 2 1/2 teaspoons honey
• 1/2 cup salad oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon white pepper
• 1 tablespoon snipped fresh parsley

Directions

1. 1

   SALAD:.

2. 2

   Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!

3. 3

   RASPBERRY VINAIGRETTE:.

4. 4

   Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.

5. 5

   Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.

6. 6

   The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.