Great Combinations in this Salad- Fried Chicken Strips, Grapes, Strawberries, Baby spinach, clementines, shredded mozzarella and Sugared Nuts.
1/2 C. white sugar
2 T. water
1 1/2 C. toasted pecans (toast in 350 degree oven for 7-10 min.)
In a medium sized frying pan, place the sugar and water. When the sugar has melted
and the mix begins to boil, add the nuts.
Continue to stir the nuts over medium heat, stirring
constantly just until the water boils away and the nuts begin
to look like they are coated with sand.
Quickly remove them from the heat and pout out
onto a greased sheet of tin foil. Separate the nuts
with a fork if desired. Let cool, then chop
3/8 C. white wine vinegar
3/8 C. balsamic vinegar
1 tsp. dry mustard
1/2 C. sugar
2 T. chopped onion, red or white
1 T. poppy seed
3/4 tsp. salt
1 1/4 C. light olive oil
Mix everything in the blender besides the oil. With the blender
running, slowly drizzle in the olive oil to emulsify the dressing.
Mix together an assortment of mixed lettuces, washed, drained and chilled,
halved grapes, chopped green onion (if desired), strawberries, sugared pecans, shredded mozzarella, and clementine wedges and pre-cooked boneless fried chicken strips, cut into bite sized pieces. Toss with dressing and serve right away.