Melanie Bang’s Bookclub Chicken Salad

Chicken Breasts (grill, or bake for 30 min. at 350 degrees.) cut into small pieces
Sugared almonds or pecans
1 cup slice almond or pecan halves
4 T sugar
In a nonstick skillet sprinkle sugar over nuts and cook over medium heat until nuts are coated and sugar has dissolved. Stir constantly to avoid sugar burning.
Salad
2 bags spring mix
1 head iceberg (I use romaine) Spinach can also be used.
Bacon crumbled (1 lb. or so)
1-cup craisins (slice strawberries, or grapes are even better)
1 cup shredded mozzarella cheese

Dressing (this is half of the original recipe)
Mix in blender:
¼ red onion
1-cup sugar (very sweet may want to add less)
2 teaspoons dry mustard
1-teaspoon salt
½ cup red wine vinegar
1-cup canola oil. (olive too strong)
Dressing will keep for 2 weeks in the refrigerator just re-shake.

By: Jan

Salad Dressing

¼ c. jam
¼ c. vinegar (raspberry, white or red wine)
2 T. honey
¼ c. olive oil

Mix together and enjoy over your favorite salad.

I always have this made; I love it over a spinach salad or dark greens w/ feta cheese, walnuts and cranberries.

By: Nellie