Salad Dressing:
1/8 c. jarred dark sweet cherry chutney
1/8 c. red currant jelly
1/2 c. salad vegetable oil
3 T. red wine vinegar
2 T. water
small pinch fine sea salt
Salad:
8 c. mixed salad greens
1 small red onion, sliced, separate into rings
1/2 c. dried cherries
4 cooked cherry chutney chicken breasts, sliced into strips
1/2 c. pecan halves, toasted
4 ¾-oz. wedges low-fat creamy swiss cheese, unwrapped
In a blender, combine all salad dressing ingredients. Cover and puree until blended. Set aside. Arrange salad greens among four plates. Place onion over greens; arrange chicken strips on top; then scatter with cherries and pecans. Place a cheese wedge on side of each plate. Drizzle with salad dressing. Serves 4.
Marilyn Partington Frame, Traverse City
