| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh orange juice |
| 1/2 |
c |
Balsamic vinegar |
| 1 |
tb |
Kimberley Chardonnay Vinegar |
| 1 1/2 |
tb |
Dijon Mustard |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
tb |
Minced rosemary |
| 1 |
ts |
Minced thyme |
| 1/2 |
c |
Olive oil |
|
|
Salt/fresh ground pepper |
| 3 |
|
Cloves garlic |
| 1/4 |
c |
Olive oil |
| 1/2 |
tb |
Minced rosemary |
| 1/4 |
tb |
Minced thyme |
| 2 |
tb |
Fresh lemon juice |
|
|
Salt/fresh ground pepper |
| 1 |
lb |
Asparagus |
| 1 1/2 |
tb |
Butter |
| 1/2 |
lb |
Mixed baby greens |
| 1/2 |
lb |
Tomatoes (Cherry; Roma or teardrop) |
| 2 |
lg |
Fresh Portabella mushrooms |
| 2 |
md |
Zucchini; cut in slices lengthwise |
| 1 |
md |
Yellow squash; cut in slices lengthwise |
| 2 |
lg |
Shallots; minced |
INSTRUCTIONS
DRESSING
CHICKEN MARINADE
SALAD
Dressing: Combine in a bowl and whisk together. Makes about 1-1/2 cups.
Chicken Marinade: Combine above ingredients. Add 4 chicken breasts and toss
to coat evenly. Cover and refrigerate for 4-6 hours.
Salad: Trim tough ends from Asparagus and cut into thirds. Steam, in
batches, until tender, about 3-4 minutes. Refresh in cold water, drain and
set aside. Cut tomatoes in halves or wedges. Wash and dry greens. Fry
shallots in 1-1/2 Tbls butter until golden brown and crisp, being careful
not to scorch. Drain on paper towels and reserve. Brush zuchini, yellow
squash, and portobello with olive oil preferably an infused oil such as
Rosemary. Grill vegetables and chicken. When finished, slice cooked chicken
and mushrooms into strips. Keep in a warm oven. Combine asparagus, greens,
tomatoes in a large bowl and toss with half of the dressing. Place on
serving platters and top with grilled chicken and vegetables and reserved
shallot crispies. Serve with remaining dressing on side.
Posted to recipelu-digest Volume 01 Number 426 by eyesopen@ix.netcom.com
(linda) on Dec 31, 1997
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