Mar 18, 2009

Get an Early Taste of Summer!

Several years ago, my spoiled rotten little sister attended college in Arkansas.
My mother and I went to visit her.
While we were there, we stopped at a restaurant called "The Market Place", I ordered what may possibly be the BEST salad I have ever eaten!

It had chicken breast, fresh strawberries, roasted pecans, water chestnuts, & spinach.
The dressing was a blueberry dressing.
It was wonderful!

I loved this salad so much that I made my poor mother smuggle an ice chest full of salad home on the plane each time she would visit my sister.

I have tried and tried to replicate this salad.
I managed to make some pretty darn tasty salads, but they were not quite right.
As a matter of fact...
I think mine is better!

Dana's "Taste of Summer" Salad
  • Chicken breast, or breast tenderloin, grilled.
  • 1 lb spinach (I like baby spinach)
  • 1 pint strawberries, sliced
  • 1 small can mandarin orange sections. (drained)
  • 1/2 cup pecans or cashews, toasted
  • 1 can water chestnuts, sliced (optional)
  • Blue Cheese or Feta cheese, for sprinkling


  • 1/3 cup raspberry vinegar (or balsamic vinegar)
  • 1/3-1/2 cup sugar or sugar substitute
  • 1 teaspoon dry mustard
  • 1/4-1/3 cup vegetable oil
  • 1/2 cup blueberries (Frozen work great!)
  1. Grill your chicken breasts or tenderloins, set aside to cool slightly.
  2. Toast nuts in a pan over low heat, set aside to cool.
  3. Combine all the dressing ingredients EXCEPT blueberries, in a blender and blend well.
  4. Add thawed or fresh blueberries to the dressing and pulse to combine. set aside.
  5. Arrange salad ingredients on plates, drizzle with dressing and serve immediately.
  6. ENJOY!

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