Pansy 'n' Chicken Tossed Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This colorful recipe was from a friend who could make anything taste great. Gaynell Nicholas, Henderson, Texas Ingredients:
4 cups torn mixed salad greens |
2 cups cubed cooked chicken |
1 cup shredded red cabbage |
1/2 cup chopped walnuts |
1/2 cup edible pansies |
1/2 cup fresh raspberries |
1/4 cup olive oil |
1/4 cup raspberry vinegar |
1 teaspoon minced fresh mint |
1/4 teaspoon salt |
additional edible pansies |
Directions:
1. In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, mint and salt; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and drizzle over salad; toss to coat. Garnish with additional pansies if desired. Yield: 4 servings.
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