This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.
1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
thin tortilla strips
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger
In a small bowl, combine the lime dressing ingredients and mix well. In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips. Pour the lime dressing over the salad and toss to combine. Transfer the salad to 4 salad plates. In another bowl, combine the ingredients for the peanut sauce and mix well. Drizzle each salad with the peanut sauce and serve.
Ready In: 30-60 minutes
2 bags (1 pound size) fresh spinach
1/8 pound butter
1 teaspoon minced garlic
2 tablespoons minced onions
1/4 cup all-purpose flour
1 pint heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon Tabasco sauce –(or more to taste)
1/2 teaspoon salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey jack cheese
1 can/jar artichoke hearts — coarsely diced
Steam spinach; strain and squeeze water out. Must be very dry. Chop finely and set aside.
In heavy saucepan, melt butter. Then, add garlic and onions and saute for about 3-5 minutes.
Add flour to make a roux. Stir and cook about 1 minute.
Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.
Remove from heat and let stand 5 minutes.
Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and jack cheese.
Stir until cheese is melted. Serve immediately.
Serve with salsa, sour cream and tortilla chips or pita bread for dipping.
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"