Raspberry Tarragon Summer Salad |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I had this salad at a luncheon and could not get enough of it. It seemed to satisfy every taste, sweet, spicy, crunchy, and tangy. It makes a lot, test the amount of dressing you like on it. Don't be afraid of the ingredient list. You can put whatever fruits and lettuces you like in it. Ingredients:
3/4 cup sugar |
1 tablespoon salt |
1 tablespoon tarragon |
1/2 teaspoon pepper |
1/2 teaspoon tabasco sauce |
1 1/4 cups tarragon vinegar |
3 cups vegetable oil |
1 cup seedless raspberry jam |
1 head romaine lettuce, chopped |
1 head iceberg lettuce, chopped |
1 head green leaf lettuce, chopped |
1 quart fresh strawberries, sliced |
1 lb grapes |
2 (11 ounce) cans mandarin oranges |
2 cups cubed cantaloupes |
1 cup slivered almonds |
1 lb grilled chicken breast |
Directions:
1. Blend sugar, salt, tarragon, pepper, Tabasco and vinegar in blender.
2. With blender running, slowly add oil.
3. Blend until well incorporated.
4. Add jam and blend to mix.
5. Cut chicken into 1-iinch cubes.
6. Toss chicken with lettuce and fruit.
7. Toss dressing with salad just before serving.
8. Toast almonds and sprinkle on top of salad.
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