The first summer we lived in TN, we invited a couple of students over for dinner to get to know them better. I put this salad together, and it was dubbed “THE Salad”.
According to R, THE Salad tasted like summer. Every time R comes home from college, we intend to have dinner and make THE Salad again, but it has yet to happen. I will forever remember our evening spent talking and laughing around the table while enjoying THE Salad.
Greens & Veggies:
Enough for 4 servings
2 c chopped Romaine lettuce
2 c chopped fresh spinach
1/2 cucumber, diced
2 to 3 celery stalks, diced
1/2 c match-stick carrots
I add tomatoes seperately, husband doesn’t like ’em.
The stuff that makes it THE Salad:
shake & bake chicken – 3 chicken breasts were enough for 4 servings
fresh sliced strawberries
fresh cubed buffalo mozzarella
pecan halves – toasted or candied
For the croutons: I had some cubed focaccia bread in the freezer to make breadcrumbs or croutons out of. I tossed them in a couple splashes of olive oil and toasted them in a 400 degree oven for 10 min.