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Culinary Wednesday

March 20, 2013 - Kristy MacKaben
It was 17 degrees today in Chicago. No fun! But, it's officially the first day of spring, so I'm going to be all spring-y even if there's a chilll in the air. I am determined to start making spring salads for dinner. They're light, tasty and I need to lose a few before we head to California in June for vacation. So, here is a yummy little salad I often make in the summer. I found huge, red strawberries at our local grocery store. They were grown in California, but they taste homegrown!

Ingredients: Mixed greens, sliced cucumbers, grilled, and diced chicken (I'll leave the amount up to you), sliced strawberries (lots and lots), walnuts, sliced red onions, sliced avacados (yum!), feta cheese

Toss and serve with dressing of choice. I like raspberry vinaigrette with this salad.

 
 

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