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Womens Page

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Annette Crabtree handles, among other things, The Women's Page. Please contact her with recipe ideas,

gardening, book clubs, children's stories and activities and other things that you would like to see in the Gazette.

GIRL TALK

—— The Word for these Salads is "FUN" ——-

STRAWBERRY –CHICKEN SALAD

(The idea of this salad is to provide good food with less "heat" in the summertime". Add sweet tea and an Ice Cream Sundae for dessert! )

Strawberry-Chicken Salad

4 skinned and boned chicken breasts

Raspberry Vinaigrette, divided

8 cups of mixed salad greens

1 quart of strawberries, sliced

2 pears, sliced

2 avocados, peeled and sliced

½ small sweet onion, diced

½ cup pecan halves, toasted

Combine chicken and ½ cup Raspberry Vinaigrette in a large zip-top

freezer bag. Seal and chill for one hour.

Remove chicken from marinade; discard marinade.

Grill, covered with grill lid, over medium-high heat (350 to 400)

4 minutes on each side or until done. Let chicken stand 10 minutes; slice.

_

Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly among 4 serving plates, top with grilled chicken slices. Serve with Remaining Raspberry Vinaigrette.

TROPICAL SPINACH SALAD WITH GRILLED SHRIMP

2 lbs. unpeeled, large fresh shrimp

Citrus marinade

8 (12 inch) wooden skewers

2 (6-ounce ) bags fresh baby spinach

2 mangoes, peeled and sliced

1 medium-size red onion, sliced

1 (3 oz.) package goat cheese, crumbled

1 cup fresh raspberries

½ cup chopped pistachio nuts

Fresh Basil Vinagrette

Peel shrimp: devein.

Place shrimp in a large zip-top freezer bag and add

Citrus Marinade. Seal and shake to coat. Chill 1 hour.

Soak wooden skewers in water to cover for 30 minutes.

Remove shrimp from marinade; discarding marinade. Thread

shrimp on to skewers. Grill, covered with grill lid, over medium-

high heat (350-400) 2 minutes on each side or just until shrimp

turn pink. Remove shrimp from skewers.

Arrange baby spinach on a large serving platter. Top baby spinach

evenly with mango slices, onion slices, and grilled shrimp. Sprinkle

with crumbled goat cheese, raspberries, and chopped pistachio nuts.

Serve salad with Fresh Basil Vinaigrette.

**** You may substitute for shrimp Grilled Pork Tenderloin and/or Grilled Chicken. ****

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" Continue the FUN by arranging flowers in a simply charming "VASE!"