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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Beverly Rakes
  • For the salad:
  • 9 pounds baby greens, rinsed
  • 18 mandarin oranges, peeled and separated into segments
  • 6 TBS sliced almonds
  • 1 whole boneless, skinless chicken breast, grilled and sliced
  • For the vinaigrette:
  • 3 TBS finely chopped shallots
  • 6 TBS red wine vinegar
  • 3 tsp. freshly grated ginger
  • 3 TBS soy sauce
  • 6 TBS olive oil
  • Salt to taste
  • Freshly ground black pepper
Place all vinaigrette ingredients in a container with a tight fitting lid. Shake well. Add salt and pepper to taste. Toss the salad greens with the vinaigrette in a large bowl. Transfer serving to a salad plate, place 4-5 slices chicken breast on top and garnish with mandarin orange segments and almonds.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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