Camille's Party Salad

Camille Anthony

This is a great salad! I served this at a Relief Society Dinner/Luncheon on my back patio. It was so fun to have a group of sisters over and get to know them better. (Michelle Nielsen could not stop eating the sugared pecans! - Michelle Nielsen personally added this :) 

Dressing: (Modify ingredient amounts to taste)
½ cup vegetable oil

4 Tbsp. red wine vinegar

2 Tbsp. sugar

1 ½ tsp. ground mustard

Pinch of salt

Combine - Mixing with immersion blender works best.

Salad:  (Serves 4 people)
Approximately 8 cups salad greens, spinach or lettuce of your choice

2 pints strawberries sliced

1 cup sugared pecans (recipe below)

2 avocados chopped

½ cup goat cheese, crumbled

4 chicken breasts – grilled or cooked however you like, sliced and placed on top of each serving 

Sugared Pecans:

Warm pecans in non-stick frying pan over medium high heat.  Once you can smell the pecans toasting, sprinkle approximately 2 Tbsp. white granulated sugar over the pecans stirring constantly with wooden spoon or fork to coat pecans.  Sugar will melt quickly but it is okay to leave some sugar crystals rather than overcook or burn the mixture. Spread onto parchment paper to cool.