INGREDIENTS
1 pound fresh strawberries 1/4 to 1/2 cup sugar, depending on the sweetness of the berries 3 tbsp. bottled key lime juice 1/4 cup crème fraiche or sour cream 1/4 cup half and half DIRECTIONS Rinse the berries and then remove their caps. Transfer the berries into a blender. Add the sugar, juice and crème fraiche/sour cream and blend until the berries are finely chopped. Add the half and half and puree. Transfer into a glass bowl or jar, cover and refrigerate overnight. Taste and adjust the seasoning with a bit more lime juice, if needed. Serve Chilled.
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INGREDIENTS
1 1/2 cups trimmed fresh sugar snap peas 1 (4-oz.) package baby arugula 2 cups sliced strawberries 1 cup seeded and chopped cucumber 3/4 cup frozen baby peas 4 ounces Gorgonzola or feta or blue cheese, crumbled 6 cooked bacon slices, coarsely chopped Sweet Basil Vinaigrette DIRECTIONS Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half. Toss together arugula, berries, cucumber, baby peas, cheese, bacon, and sugar snap peas in a large serving bowl. INGREDIENTS
1 (.75 ounce) packet honey mustard salad dressing mix 1/4 cup cider vinegar 1/2 cup vegetable oil 2 tablespoons orange juice 1 pound skinless, boneless chicken breast halves 8 cups mixed salad greens 1 cup sliced fresh strawberries 1/2 cup fresh blueberries 1/2 cup fresh raspberries 8 ounces sugar snap peas 1/2 cup toasted pecans DIRECTIONS In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water, set aside. Preheat the grill for high heat. Lightly oil the grill grate/ Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat. |
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