How To make Baby Lettuce Salad with Tart Raspberry Vinaigrette

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How to make Chicken Blackberry Vinaigrette Salad

Blackberry marinated chicken, grilled on a build your own salad with blackberry vinaigrette dressing, is a favorite salad recipe. Victoria's daughter shared this recipe with her and she tweaked it a bit. She prepared the salad for the Feed the Need Missions prayer team lunch. 

Make sure you watch to the end for a special guest discussion with Johnny Bond and his wife, from Bastrop Church of Christ, about prayer.

How to make Marinade and Dressing:

Assemble blackberries, vinegar, olive oil, honey, mustard, soy sauce, and minced garlic in a blender. Puree on high to breakdown the blackberries. Add salt & pepper to taste.
Use half to marinade the chicken and half to use as dressing on the salad.
Then place 4 chicken breasts in a large ziploc bag with 1/2 of the vinaigrette. Close tightly and refrigerate 8 hours overnight.
Put the remaining vinaigrette in a container and refrigerate till ready to serve the salad.
Grill the chicken over medium-high heat until cooked. Once cooked, set the chicken aside on a plate to rest and cool before slicing.
To assemble the salad, offer each salad ingredient in a separate bowl so that your guests can “build their own.” Don’t forget the sliced chicken and the vinaigrette dressing. Fresh baguette bread or crackers or mini butter muffins are a nice addition too.
Note: Fresh baguette bread or crackers or mini butter muffins are a nice addition too.

Prayer is one of the most important things a Christian can do. It is a time to communicate with God and it should be taken very seriously. It’s something anyone can do anywhere at any time. Take the time to pray together at your dinner table.

WHAT YOU'LL NEED
BLENDER
GALLON ZIPLOC BAG
DRESSING SERVER
MEASURING UTENSILS
GRILL OR GRILL PAN
SERVING BOWLS
CUTTING BOARD

INGREDIENTS
1/2 CUP BLACKBERRIES
2 TBS WHITE BALSAMIC VINEGAR
2 TBS OLIVE OIL
2 TBS HONEY
2 TSP DIJON MUSTARD
1 TSP SOY SAUCE
1 CLOVE GARLIC
SALT AND PEPPER
4 CHICKEN BREASTS
MIXED LETTUCE
BABY CARROTS
CHERRY TOMATOES
CUCUMBER
BLACKBERRIES
GOAT CHEESE CRUMBLES
AVOCADO
CHOPPED NUTS

Homemade Raspberry Vinaigrette Dressing

Make this fabulous homemade raspberry vinaigrette dressing with no preservatives. Recipe below.
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RECIPE:
1/2 cup olive (or other) oil
1/4 cup red wine vinegar
1/2 tsp salt
1/4 tsp pepper
finely chopped green onions or shallots to taste
1-1/2 cups fresh raspberries
3 TBSP Sugar or other sweetener
Blend thoroughly
Makes approximately 1 pint (16 oz)
refrigerate unused portion
Music is not ours. Music Credits: Purple Planet Music and Jason Shaw Copyright @7 Acres Homestead 2023
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What this dietitian eats for breakfast

My breakfast box for overnight oats!

As someone who struggles to make breakfast every morning, overnight oats are one of the easiest ways for me to get in a satisfying and delicious meal! I’ve tried many overnight oats recipes, but this is one of my favorites.

Overnight oats is typically made in a mason jar, but I often found it difficult to mix the ingredients together, especially when I used my small mason jar. Once I prepared my overnight oats in my snack box, I never looked back! Not only is it portable, but it’s also easier to mix and saves me time in the morning by allowing me to store toppings in the same container but separately from the oats. *Snack container listed on my Amazon storefront*

Recipe:
- 1/2 cup oats
- 1/4 c plain Greek yogurt
- 1 tbsp chia seeds
- 3/4-1 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/2 cup almond milk (or whichever milk you prefer!)
- Cinnamon

Topping:
- Diced apples
- Chopped pecans
- Drizzle of maple syrup


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How I got my kids to eat more fruit | FeelGoodFoodie

Strawberry Vinaigrette & Fresh Spinach Salad

When strawberries are in season, is there any better way to enjoy them than in a simple salad dressing? This strawberry vinaigrette dressing is easy to make and combines the best flavors of the season including tarragon. When poured over a bed of fresh lettuce, it's like summer in a single bite!

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INGREDIENTS

- 1/2 pound strawberries, cleaned with tops cut off
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons tarragon leaves, removed from stem
- 1 tablespoon lemon juice
- 1/4 cup olive or neutral-flavored oil

INSTRUCTIONS

Roughly chop prepared strawberries into a food processor.

Add vinegar, salt, pepper, tarragon leaves, and lemon juice.

Pulse processor until combined and then process until fully blended.

With processor running, add oil in a slow, steady stream to emulsify the vinaigrette.

#strawberry #dressing #recipe