Regina Ortega-McCarty of Eclectic Café shares one of the restaurant’s favorite salads.
Featured: November 2016
Strawberry Chicken Salad
2 cups spring mix field greens
3/4 cup chicken breast, diced
3/4 cup strawberries, sliced
1/4 cup blueberries
1/3 cup bleu cheese, crumbled
1/3 cup walnuts, chopped
Instructions
Mix all ingredients together.
Serves: 1-2
Poppy Seed Dressing
3/4 cup salad oil
1/2 cup vinegar
Slowly add oil to the vinegar in a
blender.
Combine the following ingredients
and stir into the oil-vinegar base. Mix
together well.
3 Tbsp. poppy seeds
1/2 cup sugar
2 tsp. salt
2 tsp. dry mustard
2 tsp. celery salt
Makes 2 cups
