Grilled Chicken Salad with Seasonal Fruit

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1/2 cup pecans
• 1/3 cup red wine vinegar
• 1/2 cup white sugar
• 1 cup vegetable oil
• 1/2 onion, minced
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 heads Bibb lettuce - rinsed, dried and torn
• 1 cup sliced fresh strawberries

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Apple, Dried Cherry, and Walnut Salad with Maple Dressing

Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 TBSP Champagne vinegar or other white wine vinegar
2 tsp sugar
1/2 cup vegetable oil

Salad
1 5-ounce bag of mixed baby greens
2 granny smith apples, peeled, cored, cut into matchstick-sized strips
1/2 cup dried tart cherries or I use dried Cranberries too
1/2 cup chopped walnuts, toasted

For Dressing:
Whisk mayonnaise, maple syrup, vinegar and sugar in a medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper.

For Salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in a large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

Makes 6 servings

Tomatillo Dressing

1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor and store in the refrigerator to let the flavors meld.

Buttermilk Ranch Dressing

• 1 1/4 cups sour cream
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon onion powder
• 1 large garlic clove, minced
• 4 tablespoons fresh chopped parsley
• 1 teaspoon sea salt or to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried dill weed (or 1 teaspoon fresh)

1. Combine all ingredients in a quart jar. Stir well with a fork or seal tightly and shake.
2. Refrigerate for at least an hour before serving. Taste and additional salt as necessary. This makes for a fairly thick dressing. If a thinner consistency is desired replace part of the sour cream with additional buttermilk.
3. This is delicious over a chopped salad with bacon, hard-boiled egg, and lots of vegetables.

Balsamic Dressing

• 1/4 cup balsamic vinegar (no need for the really expensive stuff)
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried marjoram (or oregano)
• 1/2 teaspoon dried basil
• 3/4 cup extra virgin olive oil

1. Combine all ingredients except olive oil in a jar. Stir well with a fork.
2. Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.
3. Serve over a basic green salad or toss with grated carrots, minced red onion, and sunflower seeds.

Garlic Vinagrette

• 1/2 cup raw apple cider vinegar
• 1-2 tablespoons dijon mustard
• 3 garlic cloves, minced
• generous pinch of sea salt and black pepper
• 2 tablespoons fresh herbs or 2 teaspoons dried (basil, oregano, chives, and thyme are all nice)
• scant 1 1/2 cups extra virgin olive oil

1. Combine all ingredients except olive oil in a jar. Stir well with a fork.
2. Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.
3. Serve over your basic green salad with added chopped vegetables.

Vidalia Honey Vinaigrette

• 3/4 Cup Vegetable oil (or oil of your choice, note that other oils may alter flavor)
• 1/2 cup Vidalia onion, chopped (or other sweet onion)
• 1/4 Cup Cider Vinegar
• 1/4 Cup Honey
• 1 Tablespoon Dijon Mustard (honey dijon is fine)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.

Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.

Cilantnro Lime Dressing

1 (1-ounce) packet ranch dressing mix
1 cup mayo
1 cup sour cream
1 jalapeno pepper, cut and seeded
2 Tbs. chopped onion
1/3 cup chopped cilantro
juice of 1 lime

Place all ingredients in blender. Blend away!

Mixed Greens Tossed in Honey Vinaigrette

Ingredients
1/4 cup rice vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons honey
1/4 teaspoon salt, plus more for seasoning
Freshly ground black pepper
3/4 cup walnut oil
1 (10-ounce) package mixed salad greens
1 mango, seeded, peeled, diced
1 cup goat cheese (Chevre) crumbled I use feta cheese instead
1/2 cup dried cranberries

Directions
In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper.

Hot Bacon Dressing

INGREDIENTS
3/4 pound sliced bacon, diced
1/2 cup chopped onion
1 cup cider vinegar
2 cups water
1 1/2 cups sugar
1 (2 ounce) jar diced pimientos, drained
2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
2 tablespoons cold water

DIRECTIONS
In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving.

Italian Salad Dressing

INGREDIENTS
1/3 cup sugar
1 envelope Italian salad dressing mix
3 garlic cloves, minced
3/4 cup cider vinegar
3/4 cup water
3/4 cup vegetable oil

DIRECTIONS
In a small bowl, combine the sugar, salad dressing mix, garlic, vinegar and water; gradually whisk in oil. Store in the refrigerator. Stir before serving.

Cilantro-Lime Dressing

this is excellent with grilled chicken over salad greens, then the dressing drizzled on top.

INGREDIENTS
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

DIRECTIONS
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Honey-Mustard Salad Dressing

INGREDIENTS 40 servings
3 cups mayonnaise
1/2 cup sugar
1/2 cup honey
1/4 cup prepared mustard
1/4 cup vinegar
1/4 cup chopped onion
1 cup vegetable oil
1/4 cup minced fresh parsley

DIRECTIONS
In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Stir in parsley. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week.

Poppy Seed Salad Dressing

INGREDIENTS
3/4 cup sugar
1/3 cup cider vinegar
4 1/2 teaspoons grated onion
3 teaspoons ground mustard
1 teaspoon poppy seeds
1/2 teaspoon salt
1 cup vegetable oil

DIRECTIONS
In a small bowl, combine the first six ingredients. Slowly add oil, while whisking briskly. Cover and refrigerate until serving.

French Salad Dressing

INGREDIENTS
1 1/2 cups vegetable oil
1 cup ketchup
3/4 cup sugar
1/2 cup vinegar
1 small onion, chopped
1 teaspoon lemon juice
1 teaspoon paprika
1/2 teaspoon salt

DIRECTIONS
In a blender or food processor, blend all ingredients until smooth. Store in the refrigerator.

Honey Mustard Dressing

A very old but good recipe. Use as a dip or salad dressing. If you like, you can use lime juice instead of lemon juice."



INGREDIENTS
6 servings

1/2 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons honey
1 tablespoon lemon juice

DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 tablespoons.
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Greek Salad Dressing

INGREDIENTS this is for serving of 15
3/4 cup olive oil
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1-1/2 teaspoons pepper
1-1/2 teaspoons salt
1-1/2 teaspoons onion powder
1-1/2 teaspoons Dijon-style mustard
1 cup red wine vinegar

DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 3 3/4 quarts.
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Balsamic Dressing:

1/4 cup Balsamic Vinegar ( Mondena )
1 cup Salad - Oil
1 cup Chickenstock ( reduced to 1/3 )
1 tsp. Dijon Mustard
to taste Salt, Pepper, Sugar.
Reduce the chickenstock to a 1/3 and chill. Mix the vinegar with mustard, 1/4 tsp. salt, 8 - 10 turns fresh ground pepper and 1 pinch of sugar together, add the oil, keep constantly stirring so it becomes a nice emulsification. Add the chickenstock, if needed add more seasoning