Vinaigrette's Galore!

I don't know what it is about this time of year, but this is when I really start to CRAVE salads. They just seem to taste better! Although it's still crazy cold here-I know spring is coming, because every morning I'm rudely awakened to the many different sounds of VERY LOUD chirping birds!! They weren't this loud in Utah!

Chicken Berry Salad

adapted from Pampered Chef

1 romaine heart

2 cups shredded chicken(rotisserie is perfect for this)

1 cup fresh raspberries or strawberries

1 cup sugar snap peas, cut diagonally

1/4 cup toasted pecans(candied almonds taste divine on this!)

1/4 cup red onion, sliced thin

Shredded provolone cheese-amount to your liking

Citrus Vinaigrette

1/4 cup orange juice concentrate

2 Tb oil

1 Tb white wine vinegar

1/2 tsp Dijon mustard

Whisk ingreds. together store in a jar in the frig. until your ready to serve salad. Make dressing a day or two ahead for even better taste.

Raspberry Vinaigrette

This is the only vinaigrette dressing Dave and Garrett like!

1 cup Light extra-virgin Olive oil
1/3 cup red wine vinegar
1/2 cup sugar
1/2 tsp salt
1 tsp dry mustard
1/2 tsp Dijon mustard
2 Tb red onion
1 1/2 tsp poppy seeds
3/4 cup raspberries(if frozen,thaw)

In blender add: vinegar, oil, sugar, onion, salt, and mustard's. Pulse a few times to blend. Add raspberries pulse a few more times to incorporate. Store in a jar. Refrigerate. Flavor improves if made in advance!

Poppy Seed Dressing

recipe from Laura

3/4 cup oil
1/3 cup honey

1 Tb mustard

2 Tb apple cider vinegar

1 tsp salt

2 Tb poppy seeds

1 Tb red onion finely diced

Add ingreds. to a jar with lid. Shake to combine. Store in frig.