Wednesday, January 13, 2010

Gorgonzola, pecan and cranberry salad with chicken

This is my favorite salad of the moment.  I had it at my sister-in-law's house and it was so good I went right home and made it the next day.  You can make it to your own liking, use arugula, spinach or spring greens.  You can also change the dressing to suit your tastes, I'm going to give you a recipe for a nice and sweet, easy to make honey mustard vinaigrette (it's not heavy on the mustard and isn't your typical honey mustard dressing).
 Basically you just put some salad greens in your bowl, sprinkle in some pecans*, some gorgonzola cheese, and some craisins.  Then slice some cooked chicken on the top, pour on some dressing and have a great lunch or dinner salad.

Mmmm.. .  gorgonzola, it's a beautiful thing

Honey Mustard Vinaigrette
3 Tbsp. Balsamic vinegar
2 Tbsp. Dijon mustard
1 clove crushed garlic
1/4 teaspoon salt (or to taste)
2 teaspoons honey
6 Tbsp. olive oil

Throw all the ingredients in a jar, screw the lid on and shake. . . makes enough for a few salads.

*toasted pecans would be even better - you can toast them in the oven at 350 for about 10 minutes checking frequently, you'll be able to smell them when they're done. You can keep them in a sealed container for quite a while

No comments:

Post a Comment

Related Posts with Thumbnails