Ingredients
- 6 cups red leaf lettuce (or a mix or your favorite greens)
- 2 cups cooked chicken, cubed or shredded
- 2 cups frozen sliced peaches
- 1 celery rib, diced on an angle (don't forget the celery leaves)
- 1 small red onion, cut in half and thin sliced
- 3 scallions, diced on an angle (white and green parts)
- 2 teaspoons fresh mint, chopped
- Raspberry Vinaigrette:
- 1/4 cup (4 tablespoons) raspberry jam (preserves), more or less to taste
- 1/4 cup white wine vinegar
- 2/3 cup olive oil
- Salt and pepper to taste
- Garnish: chopped pecans or walnuts --- frozen raspberries (optional)
How to Make
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Step 1: Dressing ... Add all the ingredients for the dressing and whisk well. You can do this in a small bowl or measuring cup. I like to use a small tupperware container so I can just shake it, but also store it in the refrigerator. I start out with 3 tablespoons of jam and add 1 more if you like the dressing a bit sweeter. Refrigerate until ready to use.
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Step 2: Salad ... In a large serving bowl, add the lettuce, celery, scallions, red onion, 1/2 of the peaches, mint, and toss with a spoon of the dressing. Top with the chicken, remaining peaches; and garnish with chopped nuts and raspberries which are (optional).
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Step 3: Serve ... As I said, this can be a main course for lunch of dinner, or it makes a great side salad. And, if fresh fruit is available, by all means use that. But this is just a great way to get summer flavors - in the middle of winter. ENJOY!
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