Recipe: Herbed Chicken and Rice, Salad with Vinaigrette, Caramel Apple Burritos

HERBED CHICKEN AND RICE

1/2 lb boneless skinless chicken breasts, cut into 1 inch strips
1 tbsp butter or stick margarine
2 large carrots, shredded
1 small onion, chopped
2 cups water
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/8 tsp dried rosemary, crushed
1/8 tsp rubbed sage
2 cups instant rice
1/2 cup chopped walnuts

In a skillet, saute the chicken in butter for 3-4 miinutes.
Add the carrots and onion, saute until tender. Add water and seasonings, bring to a boil. Stir in the rice. Cover and remove from the heat, let stand 5 minutes. Sprinkle with walnuts.

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SALAD WITH VINAIGRETTE

5 cups mixed salad greens
1 small tomato, cut into wedges
1 cup sliced cucumber
1 small red onion, sliced and separated into rings
1/3 cup vegetable oil
2 tbsp plus 1 1/2 tsp red wine vinegar or cider vinegar
1 1/2 tsp sugar
1/2 tsp italian seasoning
1/2 tsp lemmon juice
1 garlic clove, minced
Salt and pepper to taste

In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight fitting lid, combine the remaining ingredients, shake well. Drizzle dressing over salad just before serving.

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CARAMEL APPLE BURRITOS

3 large tart apples, peeled and sliced
10 caramels
5 (8inch) flour tortillas, warmed

Place apple sliced in a saucepan, cover and cook over medium heat for 3-4 minutes or until tender. Reduce heat. Add caramels, cook and stir until caramels are melted.
Spoon apple mixture off center on each tortilla, fold sides and ends over filling and roll up.