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Categories:
strawberry olive oil balsamic vinegar garlic honey salt cayenne pepper yellow sweet pepper chicken bocconcini olive oil salt fresh herbs strawberries spinach hazelnuts
Viewed: 14 - Published at: 8 years agoIngredients
- 1 cup sliced strawberry
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon honey mustard
- 12 teaspoon salt
- 1 pinch cayenne pepper
- 1 yellow sweet pepper
- 1 12 cups cooked cubed chicken
- 4 medium bocconcini, quartered (1 1/2 -inch)
- 1 tablespoon olive oil
- salt
- 2 tablespoons chopped fresh herbs
- 2 cups strawberries
- 10 cups Baby Spinach
- 12 cup coarsely chopped hazelnuts or 12 cup almonds, toasted
Method
- VINAIGRETTE: In a blender, whirl strawberries, oil, vinegar, garlic, mustard, salt and cayenne until smooth.
- SALAD SKEWERS: Cut sweet pepper into bite-size pieces the same size as the chicken cubes.
- Place bocconcini in bowl.
- Drizzle lightly with olive oil.
- Sprinkle with salt to taste.
- Toss with herbs.
- Leave strawberries whole if small; if large, quarter or cut in half to be same size as peppers.
- Thread eight (six-inch) wooden skewers with strawberries, chicken bocconcini and sweet pepper.
- In a large bowl, toss spinach and nuts with just enough dressing to coat; divide among four plates.
- Top each serving with two skewers.
- Drizzle with more dressing, if desired.
