Pampered Chef Salad-Summer Berry

We served this at my Pampered Chef party and it was DELICIOUS. I had it that day for lunch and again for dinner and the next day for lunch again. No Joke. And I NEVER do that. I'm anti-leftovers.



1 small red onion

2 medium carrots, peeled and cut into julienne strips

1 medium seedless cucumber

2 cups (1 pint) strawberries, sliced

8 cups thinly sliced romaine lettuce

2 cups (1 pint) blueberries

¼ cup chopped pecans, toasted

1 lb cooked diced chicken



Dressing:

zest and juice of 1 orange

¼ cup honey

1½ tbsp vegetable oil

2 tbsp rice wine vinegar or white wine vinegar

½ tsp each salt and coarsely ground black pepper.



Slice onion. Cut carrots into julienne strips using Julienne Peeler; cut strips into 1-in. pieces. Slice cucumber; cut slices in half. Hull strawberries using Core & More and slice using Egg Slicer Plus®. To assemble salad, place half of the lettuce into Trifle Bowl. Top lettuce with chicken, then with half of the onion, carrots, cucumber, strawberries and blueberries. Repeat layers one time; sprinkle with pecans, if desired. Spoon salad onto serving plates; drizzle with dressing.

Yield: 16 servings



For Dressing: Combine zest and juice of 1 orange, ¼ cup honey, 1½ tbsp vegetable oil, 2 tbsp rice wine vinegar or white wine vinegar and ½ tsp each salt and coarsely ground black pepper in Measure, Mix, and Pour. Whisk together, serve with salad.





Nutrients per serving (excluding optional ingredient): Calories 90, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0

mg, Carbohydrate 10 g, Protein 1 g, Sodium 135 mg, Fiber 2 g