Years ago, my sister-in-law Judy gave me a small book in which she had handwritten Garrett family recipes. I've transcribed some of them here to share with my friends on the Internet.
When I visited my brother and sister-in-law recently, Debby made an absolutely marvelous salad for lunch one day. I begged for the recipe, but Dan insisted that I provide them with the recipe for Wacky Cake (which he'd asked for a few weeks earlier) before I could get the salad recipe.
Well, I posted the cake recipe, so Debby sent me the salad recipe. It doesn't have a name per se, so it's just Chicken Strawberry Spinach Salad.
So, let's get to the good stuff. Try not to drool on the keyboard, 'kay?
Debby's Chicken Strawberry Spinach Salad
Fresh Spinach (cut into bite size pieces) Fresh Strawberries (cut into bite size pieces) Toasted Walnuts or Pecans Crumbled Gorgonzola Cheese (you can use Feta or Blue Cheese) Grilled Chicken Breast (cut into bite size pieces) Neiman Marcus Poppy Seed Dressing (use as much as you need)
Naturally, we need the recipe for the salad dressing, so here it is.
Neiman Marcus Poppy Seed Dressing
1 1/2 cups Splenda (or, if you're not worried about the carbs, sugar) 2 tsp dry mustard 2 tsp salt 2/3 cup raspberry wine vinegar (or red wine vinegar, if you must) 2 cups oil 2 Tbsp poppy seeds or sesame seeds
Mix all ingredients together. Can be mixed in a blender or shaker jar. Refrigerate for at least two hours.
