This salad was a real show stopper in the early 2000’s. It was on every Country Club menu and ladies luncheon list in the country. It kind of wore itself out, I guess, but it is very good and worth a revival every once in awhile. It’s another entrée salad that just needs a crunchy roll and a smashing dessert to finish out your meal.
| Prep Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
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Ingredients
- 1 head lettuce or combination of mixed greens
- 1 cup sundried cherries
- 1 cup walnut pieces toasted
- 1 cup apple diced , washed in lemon juice to avoid discoloring
- 1 cup celery cut in thin slices on the bias
- 1 cup blue cheese crumbled
- 1 1/2 cups smoked or grilled chicken cut in bite size pieces
Dressing
- 4 ounces Mango Chutney Major Grey is a good brand
- 8 ounces mayonnaise
- 1 teaspoon Curry powder
- 4 ounces Orange juice
Ingredients
Dressing
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Instructions
Salad
- Toss all ingredients in a large bowl.
Dressing
- Process chutney in a food processor to desired smoothness. Add mayonnaise and curry, process, add orange juice in a stream while processing. Chill two hours.
- Toss dressing with salad, serve on individual plates lined with a lettuce leaf.
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