Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 | Oranges |
| 8 cups | Mixed salad greens |
| 2 | Cooked chicken breast Halves |
| ¾ cup | Pitted dates; sliced |
| ½ cup | Chopped walnuts; toasted |
| ⅓ cup | Crumbled blue cheese |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Balsamic vinegar |
| Salt and pepper |
Rinse the salad greens and spin dry. Shred the chicken (1 whole breast yields 1-¾ cup). Dry roast coarsely chopped walnuts in a skillet over medium heat till lightly toasted.
Slice the peel and pith from oranges. Slice oranges crosswise into ¼-inch slices. Cut slices into quarters. Toss oranges in a large bowl with salad greens, chicken, dates, walnuts and blue cheese.
Whisk oil and vinegar. Toss salad with dressing until lightly coated.
Season to taste with salt and pepper.
Date: Sat, 29 Jun 1996 11:58:52 -0700 (PDT) From: PatH <phannema@...>
Recipe By: The California Date Adminstrative Committee MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .