Recipe(tried): Chicken and Walnut Salad with Raspberry Vinaigrette

Greg I guess that for this recipe you can add crumbled Feta that is readily available at supermarkets. Mezclum always contains baby spinach but if yours does not contain it by all means, buy the baby spinach ready for serving at the supermarket and mix it with the Mezclum.

CHICKEN AND WALNUT SALAD WITH RASPBERRY VANAIGRETTE
Serves approximately 8

Dressing:

1 cup extra virgin olive oil
2 tb Balsamic vinegar
3 tb Worcestershire sauce
1/2 cup raspberry Vinegar (recipes follow)
2 garlic cloves crushed
1 tb fresh ginger grated
tsp ground oregano
tsp Paprika
1 tsp brown sugar
salt and pepper to taste

Salad

1 bunch small fresh spinach
1 bag of organic Mezclum
1 1/2 cups walnuts -- coarsely chopped
1 sweet red pepper - julienned
1 package fresh mushrooms washed and sliced
4 whole scallion -- thinly sliced
2 cups skinless boneless chicken breast -- cooked and sliced

Combine dressing ingredients and blend well. Refrigerate. Wash spinach and Mezclum thoroughly. Combine greens and remaining salad ingredients in a large bowl. Toss well. Add dressing to taste and toss again. Reserved dressing may be stored in a covered glass container in the refrigerator for further use.

RASPBERRY VINEGAR
Serves 1

4 lb Raspberries
2 c Vinegar
1 lb Sugar

Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book -Fine Old Recipes, Culinary Arts Press, 1936.

SALAD OF MIXED GREENS (12 servings)

3 tb Olive oil, preferably extra-virgin
2 tb Raspberry-flavored vinegar
2 ts Dijon mustard
1/4 c chopped cilantrillo (Chinese parsley)
Salt & freshly ground black -pepper to taste
1 lb Mesclun
Chive blossoms, chopped Walnuts & raspberries-for garnish

For the salad mix called Mesclun it is available at most supermarkets already washed. Of course, you can use your own mix of baby lettuces, such as lamb's lettuce, oak leaf, spinach greens, cress or rocket. In a small bowl, whisk together the ingredients for the dressing. Stir in chives and season with salt and pepper. Toss mezclum with the vinaigrette in a large bowl. Scatter chive blossoms, chopped walnuts and raspberries over the top and serve.

Buen provecho! Gladys/PR