Grilled Chicken and Berry Salad ½ head romaine lettuce, washed and chopped into bite-sized pieces 6-8 oz. baby spinach 12-16 oz. chicken (marinated, grilled and sliced) 8 oz. strawberries, sliced 8 oz. blueberries 8 oz. raspberries 4 oz. crumbled feta or shredded Parmesan cheese 1 cup sliced almonds, toasted Berry-Poppy Seed Vinaigrette, to taste Toss all the salad ingredients in a large serving bowl and add dressing to taste. Berry-Poppy Seed Vinaigrette (makes 2 cups) ½ cup white vinegar ½ cup sugar 1-2 cloves garlic 1 T. grated onion 1 tsp. salt Freshly ground black pepper 1 cup raspberries, blackberries, or strawberries 2/3 cup canola oil 1 ½ tsp. poppy seeds Combine vinegar, sugar, garlic, onion, salt, pepper, and berries in a blender and process until smooth. With the blender running on a lower speed, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. Refrigerate at least an hour before serving. |