| Ingredients: 1 Pound(s) mixed, chopped salad greens 2 carmelized onion, yellow 2 cored, thinly sliced pear 2 Cup(s) halved grapes, red 1 Cup(s) cherries, dried 4 Ounce(s) crumbled goat cheese 1 Cup(s) chopped walnuts 2 cooked chicken breast 4 Cup(s) chicken broth |
Directions:
Green Well Harvest Salad Maple Vinaigrette Ingredients: 1 tablespoon Maple Syrup (no substitutes) 1 tablespoon Dijon Mustard 1/4 cup Balsamic Vinegar 1/2 cup Olive Oil Salt and pepper to taste Directions: Begin by caramelizing the onions. Slice them and cook them on medium-low heat in a tablespoon of butter until rich, and dark brown, about 45 minutes. (You can do this step ahead caramelized onions will last up to a week in the refrigerator). Vinaigrette: spoon Dijon into the bottom of a jelly jar. Add balsamic, and maple syrup, salt, and pepper. Shake well. Add oil, and shake again. Taste and adjust seasoning to taste. Set aside. Chicken: Place chicken in the crockpot with the chicken broth and seasonings of choice, and cover. Let cook for 4 hours on high or 8 hours on low. After cooking, remove chicken from the crockpot with a fork, and place on a cutting board. Shred chicken with 2 forks, (it will practically fall apart, which makes it super easy!) Place chicken in a covered container, and use in recipes throughout the week that call for shredded chicken! Assembly: Toss the greens with half the vinaigrette, then add the rest of the ingredients, the rest of the dressing, and toss again. If you'd like to make it a more substantial main course salad, you can add two cups of cooked chicken breast as well. |