Chicken and pear salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Torn greens (endive, romaine, escarole) |
| 2 | cups | Shredded, cooked, chicken |
| Half a red onion, slivered | ||
| 2 | Firm ripe pears | |
| 1½ | ounce | Blue cheese, crumbled |
| ⅓ | cup | Walnut pieces or halves, toasted |
Directions
herbed croutons
In bowl, combine greens, chicken and onion. Core and quarter pears;slice into ¼ inch thick wedges and tuck into greens. Pour dressing over top. Sprinkle with cheese, walnuts and croutons. Toss before serving. Makes 6 servings.
HONEY TARRAGON VINAIGRETTE 3 tbsp white or tarragon vinegar 1 clove garlic, minced 2 tbsp minced hsallot 2 tbsp honey 1 tbsp dijon mustard 1½ tsp salt ⅓ cup walnut or olive oil In bowl, whisk together vinegar, garlic, shallot, honey, mustard,tarragon and salt. Gradually whisk in oil until thickened.
(Can be refrigerated for up to 6 hours. Whisk before using) Origin: Canadian Living, February 1992. Shared by: Sharon Stevens