| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken |
| 8 |
c |
Salad greens |
| 1 |
|
Red onion; finely sliced into |
|
|
; rings |
| 1 |
|
230 g GALAXY Double Cream Camembert; at room temperature |
|
|
; and cut into wedges |
| 2 |
c |
Seedless grapes; (2 to 3) |
| 6 |
|
Rashers Huttons Kiwi bacon; rind removed and |
|
|
; cut into strips |
| 1/2 |
c |
Toasted pine nuts; (optional) |
| 1/2 |
c |
Oil |
| 1/4 |
c |
White wine vinegar |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 1 |
ts |
Freshly ground black pepper |
| 1 1/4 |
ts |
Dry mustard |
| 2 |
|
Minced garlic cloves |
| 1/3 |
c |
Finely minced parsley |
| 3 |
tb |
Fresh basil or mint; finely chopped |
INSTRUCTIONS
SALAD
DRESSING
Salad:
Roast the chicken.
Allow the bird to rest while the rest of the salad is being prepared.
Place the washed and prepared salad greens on a large platter.
Slice or shred the chicken meat.
Scatter the chicken meat, red onion, camembert slices, grapes and
freshly grilled bacon over the platter of salad greens.
Drizzle with herb dressing and top with pine nuts for extra crunch.
Herb Dressing:
Place all the ingredients in a jar with a secure and tight lid and
shake well.
Chill for several hours, or leave overnight so that the flavours blend
together.
Allow the dressing to come back to room temperature before re-shaking.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Because only the best will do”