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Pumpkin Pie Smoothie Bowl
Tailgate on the Cheap
Chicken, Strawberry and Fennel Salad


Walnut-Balsamic Vinaigrette
1/3 c. olive oil
1/3 c. walnut oil
2 1/2 T. balsamic vinegar
1 T. roasted garlic purée
1/8 t. salt
1/8 t. pepper
1 lb. grilled chicken breast strips
3 c. fresh strawberries, stemmed and sliced
3 c. thoroughly cleaned, thinly sliced fennel bulb
3 c. shredded radicchio
3/4 c. basil leaves
1 1/2 c. toasted walnut halves


To make vinaigrette, in blender or food processor, purée oils, vinegar, garlic purée, salt and pepper until emulsified.

In large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. To serve, mound equal amounts of salad on 6 plates.

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This farm news was published in the May 10, 2006 issue of Farm World.