| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
California |
Salad |
2 |
Servings |
INGREDIENTS
| 2 |
|
Oranges |
| 8 |
c |
Mixed salad greens |
| 2 |
|
Cooked chicken breast Halves |
| 3/4 |
c |
Pitted dates; sliced |
| 1/2 |
c |
Chopped walnuts; toasted |
| 1/3 |
c |
Crumbled blue cheese |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Balsamic vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
Rinse the salad greens and spin dry. Shred the chicken (1 whole breast
yields 1-3/4 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 1/4-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@wizard.ucr.edu>
Recipe By: The California Date Adminstrative Committee
MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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