|Festive Chicken Salad Platter|
At this time of year when the produce purchased in grocery stores is not as fresh or tasty as our local summer produce, a ripened Pear tastes so good! One was in our fridge!
It was perfect timing for a cold salad platter the next day! It was just e-a-s-y! Salad Greens served with chunks of grilled Chicken & also fresh Pear chunks. A few unseasoned cooked Green Beans were added in. Colorful Craisins, yummy Pecans & a little Feta Cheese was sprinkled on top. Balsamic Vinaigrette drizzled over it. This dressing has become our fave.
What a yummy dinner salad! It was made from "leftovers" & staples in my pantry & fridge!
We may be enjoying these two entrees again this month. If it's comfy outdoors to grill during the dinner hour, we surely will.
1/2 Cup Olive Oil for salads & marinades
1/4 Cup Balsamic Vinegar
Dash Black Pepper
Optional: 1 Tablespoon Raspberry Jam or Jelly
***Salad Dressing Mixing/ Shaking Container
- Place Olive Oil & Balsamic Vinegar in shaker container.
- Add dash of Black Pepper.
- Optional: Add 1 Tablespoon Raspberry Jam or Jelly.
- Place cover on container.
- Shake, shake, shake & shake again.
- Drizzle over salad.
I store my Balsamic Vinaigrette in my fridge. About 1/2 hour before using again, I place on my counter, so it comes to room temperature. Shake, shake, shake until blended together & enjoy again.