Photograph by T. Mike Fletcher
Honey Mustard Dressing:
Yields: 1 cup
3 tablespoons cider vinegar
3 tablespoons honey (2 ounces)
6 tablespoons mayonnaise (3 ounces)
1 tablespoon Dijon mustard
Pinch of salt
6 tablespoons vegetable oil
Whisk all together except the oil. Whisk the oil in slowly. It can be used immediately or will hold in the refrigerator for a week. This dressing is especially good drizzled over fresh fruit on a fruit plate.
Spinach Salad:
Spinach leaves, washed and well-dried
Toasted sliced almonds
Mandarin oranges
Strawberries
Combine the spinach, almonds, oranges, and strawberries in a large bowl. Add as much dressing as desired. Serve immediately.
Cantonese Chicken Salad:
1 small package slivered almonds
½ green pepper, diced into ½-inch pieces
1 cup pineapple chunks, fresh or canned
1 deli-roasted chicken from the market
Toast the almonds at 350 degrees for about 7 minutes until medium brown. Cool completely.
Drain the pineapple and pat dry so there is no obvious moisture.
Pull the chicken from the bones and cut into bite-sized pieces. You can use either just the white meat or the entire chicken.
Combine all with the pepper and toss with the honey mustard dressing, recipe below. Chill.
By Helen Fletcher, The Ardent Cook
