So I lined a baking sheet with foil, drizzled the chicken with olive oil and seasoned it with a blend of salt, pepper and garlic powder (Santa Maria seasoning). Then I read a grilled chicken recipe and decide to brush the chicken with melted butter and diced fresh basil, and lemon pepper. Into a 375 degree oven you go.
|Strawberry vinaigrette gets a little help from the Hearst Ranch "Julia" Rose wine.|
|Both ends of the snap peas are cut off along with the strings.|
Now, the salad: I rinsed a basket of strawberries and cut the top off, then quartered each berry. I took about 6 leaves of curly leaf lettuce and rinsed it in the salad spinner, then tore each leaf into bite-sized pieces. Then lettuce went into individual salad bowls, topped with the strawberries. The vinaigrette would go on top just before serving.
|Salad spinner is my best friend for rinsing all the greens!|
|Green salad and strawberries with Strawberry Vinaigrette, stir fried Bok Choy and Sugar Snap peas, and Baked Basil Butter Chicken|
KILLER STRAWBERRY BALSAMIC VINAIGRETTE
2 tsp. Strawberry Jam, plus a splash of water
2 Tbs. Balsamic Vinegar
1 Tbs. Dijon Mustard
1 tsp. Lemon Juice
1/4 C Extra Virgin Olive Oil
1/4 C Rose or White wine
Sea Salt and fresh ground Pepper, to taste
Melt jam over low heat, adding a splash of water to thin. Pour into blender and add Balsamic vinegar, mustard, lemon juice and wine. Blend for a minute, then while still blending, add the olive oil in a thin drizzle until emulsified. Stir in salt and pepper and taste, adjusting if necessary.
Serve with fresh salad greens and quartered strawberries.