Recipe from The Gordon Lodge.
Mixed Greens (enough for four)
1 cup fresh Raspberries
1 cup fresh Blueberries
1 cup sliced fresh Strawberries
1 fresh Mango (peeled and sliced)
½ cup Feta cheese
½ cup Candied Pecans
½ cup Cherry Vinaigrette
4 Grilled Chicken Breast
Toss mixed greens with cherry vinaigrette and place in bowl, top with cheese, fruit and pecans. Slice chicken breasts and place atop each salad.
Preheat oven to 325 degrees.
Mix 1 stick melted butter with 1 cup brown sugar and toss with ½ pound pecan halves. Bake for 20 minutes on a sheet pan stirring every 5 minutes.
¾ cup red tart cherries
1 cup cherry juice
½ tsp dry thyme
¼ granulated garlic
4 tbl raspberry vinegar
¼ cup fresh raspberries
1 cup salad oil
In blender, add all ingredients except oil and blend. Add oil through the top slowly until emulsified.
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