GOODBYE SPRING ~ STRAWBERRY CHICKEN SALAD

~ Garden sundial

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STRAWBERRY CHICKEN SALAD

~ Delicious spring salad, with or without the chicken

( March 2004 clipping from Southern Living )

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4 skinned and boned chicken breast halves

Raspberry Vinaigrette, divided

8 cups mixed salad greens

1 quart sliced strawberries

2 sliced pears (peaches or mangoes)

2 peeled and sliced avocados

1/2 diced sweet onion or chopped fresh chives

crumbled blue cheese

1/2 cup toasted pecan halves

• Combine chicken and 1/2 cup Raspberry Vinaigrette in large zip-lock bag. Seal and chill 1 hour.
• Remove chicken from marinade and discard marinade.
• Grill over medium-high heat, covered, 4 minutes on each side or until done. Let chicken rest for 10 minutes; slice.
• Place salad greens in large bowl with strawberries, pears, avocados and onions or chives. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Sprinkle with blue cheese and toasted pecans. Serve with remaining Raspberry Vinaigrette. ( 4 servings)

Raspberry Vinaigrette:

3/4 cup pear nectar

1/3 cup vegetable oil

1/3 cup raspberry vinegar

3 Tbsp chopped fresh basil

1 Tbsp. Dijon mustard

1 Tbsp. sesame oil

1/2 tsp. freshly ground pepper1/4 tsp. salt

Place all ingredients in screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks. Shake well before serving.

SPRING SUPPER (on a record breaking hot evening) ~ GRILLED SHRIMP SALAD with BASIL VINAIGRETTE

GARDENER'S NOTE: When planting basil in the herb garden, pinch tips to encourage growth then use in your favorite fresh basil recipe.

~ Friends in the wildflower garden

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GRILLED SHRIMP SALAD with BASIL VINAIGRETTE

~ Fast, refreshing and easy supper for a summer-like spring evening

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2 lbs. peeled large raw shrimp (fresh or thawed frozen)

1 1/2 lb. asparagus spears (or trimmed fresh green beans)

1/2 lb. crumbled cooked bacon

1 1/2 cup crumbled feta or shredded Parmesan cheese (reserve a bit for garnish)

3/4 cup toasted pine nuts (reserve a bit for garnish)

8 (12-inch) wooden skewers

Basil vinaigrette:

1/2 cup chopped fresh sweet basil

1/2 cup balsamic vinegar

4-6 minced shallots

3 cloves minced garlic

1 Tbsp. brown sugar

1 tsp. Lawry's Seasoned pepper

pinch of coarse salt

1 cup extra-virgin olive oil

• Soak skewers in water while preparing salad.
• Combine ingredients for Basil Vinaigrette, whisking in olive oil a bit at a time until blended.
• Combine shrimp with 3/4 cup of vinaigrette in plastic bag and chill for 30 minutes, turning occasionally.
• Meanwhile, blanch asparagus (or green beans) in boiling salted water for 4 minutes. Drain and plunge into ice water. Remove, pat dry and chill.
• Remove shrimp from marinade and thread onto skewers.
• Grill over medium-high with lid down for 2 minutes on each side or until shrimp turn pink. Remove from skewers and toss with asparagus (green beans), bacon, feta or Parmesan cheese, toasted pine nuts and remaining 3/4 cup Basil Vinaigrette. Sprinkle with additional cheese and toasted pine nuts. Serve on chilled plate surrounded by spring flowers from the garden.