Teriyaki Salad

 Teriyaki Salad

Salad

 3-4 chicken breasts marinated in teriyaki sauce

6 cups Spring Salad mix

2 shredded heads of Romain lettuce

2 small cans mandarin oranges drained

1 cup diced Celery

1 red bell pepper diced

1 green bell pepper diced

1 can Pineapple tidbits drained

1 bunch green onions chopped

1 cup fresh Raspberries 

1 cup cashews

THE Dressing

In a blender combine the following Ingredients.

3/4 cup sugar or sugar substitute

1 teaspoon dry mustard

2 1/2 Tablespoon white vinegar

2 1/2 Tablespoon apple cider vinegar

2 Tablespoons red onion

1 Cup Canola Oil

1 1/2 Tablespoons poppy seeds

 

Method 

• For the Salad
• On a large platter, flat to spread out, arrange the lettuce with all of the other ingredients on top, leaving the cashews to be added right before serving, so they don't get soggy. Sometimes it's also nice to just arrange the ingredients around the side, so everyone can take what they want if it is being served family style in a casual setting.
• Drizzle the dressing and top with cashews, serve immediately.
   
   
  For the Dressing: Blend the sugar, mustard and vinegar on high until thoroughly mixed, this should only need a few pulses. Add the purple onion. Turn the blender back on and in a slow, steady stream drizzle in the canola oil. Add in the poppy seeds and give the blender a few quick pulses to mix in the poppy seeds. Chill and serve over the entire salad.