Jackson Square Salad

, , ,
Save as PDF

Serves 4

  • 1/2 cup vegetable oil
  • 1/4 cup chopped onion
  • 1/4 cup white wine vinegar
  • 1/4 cup honey
  • 1 teaspoon Tabasco sauce
  • 6 cups assorted greens
  • 2 cups diced, cooked chicken
  • 2/3 cup blue cheese, crumbled
  • 2/3 cup pecans, coarsely chopped
  • 1 avocado, peeled, pitted, diced

Combine greens and endive in large bowl. Toss with enough dressing to coat. Add remaining ingredients. Drizzle with more dressing; toss gently. Arrange on 4 serving plates and serve with warm, crusty rolls or sourdough bread.

Accompany with Cooper-Garrod Chardonnay

Return to Food Pairings