Galley Girl Cooks ~ Y Knot Waldorf Salad
Published: Sunday, May 15, 2011 7:00 am
Ahoy, Mates!! Spring is here, the ice boom is out and I can already hear the water lapping on the sides of the boat! Hallelujah! We made it through another dreadful winter of no boating. Had it been any longer, I might have seriously thought of moving South! And then I remember our beautiful Great Lakes and fall back in love with them all over again. Truly beautiful! How blessed we are to call them ours.
This season is certain to be a great one. With all the craziness going on in the world today, I can already feel my blood pressure going down with each passing thought and plans to make, while boating and entertaining this summer on our Adventure.
Now is the time to pull out all your lake charts, crank up your search engines and start making plans on where to go and explore on the water with good friends! Be sure to think outside the box! So many places.... So little time! This is also time to stock up those galleys with delicious ingredients, great tools and extra place settings... I have a feeling we're going to have lots of visitors this summer!
Congrats! We made it! Now, let's dig into that "Launch Lunch" and get boating!
Rich Blessings & Delicious Dishes to you!
Galley Girl ~ Sue
Y Knot Waldorf Salad (Serves 4)
- 1/4 cup olive oil
- 1 cup seasoned rice vinegar
- 1 (10 ounce) jar seedless raspberry jam
Combine the olive oil, rice vinegar and raspberry jam in a blender. Process until smooth. Store in a jar in the refrigerator.
- 8 cups Organic Field Mix – rinsed, dried
- 2 cups chopped Rotisserie Chicken Breast
- 2 cups chopped Apple (crisp, tart preferred)
- 2 cups seedless Green & Red Grapes, halved
- 1 cup crumbled Goat Cheese
- ½ cup chopped Walnuts
- Salt & Pepper to taste
- Pain de Campagne Round Bread
Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!
Great bottle(s) of Champagne! To toast the start of another fantastic boating season!
**Be sure to check back next month when we kick off our summer series! All yum! ***