Ingredients
- Rouge-Orange Vinaigrette
- 1 cup extra virgin olive oil
- 2 tsp. orange zest
- 1/2 cup orange juice
- 1/4 cup GREY POUPON Rouge Dijon Mustard
- 1/4 cup HEINZ Apple Cider Vinegar
- 1/4 cup sugar
- 2 Tbsp. shallots
- minced
- 1/2 tsp. fresh thyme leaves
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- Salad
- 1 gal. sugar snap peas
- sliced in half diagonally
- 2 qt. baby salad greens
- 2 qt. grilled chicken breasts
- sliced
- 1 qt. orange supremes
- 1 qt. fresh parsley
- roughly chopped
- 2 cups red onions
- chopped
- 2 cups walnuts
- chopped
Instructions
- Rouge-Orange Vinaigrette: Whisk ingredients until well blended.
- Refrigerate until ready to use.
- For each salad: Combine 1 cup sugar snap peas, 1/2 cup greens, 3 oz.
- chicken, 1/3 cup oranges, 1/4 cup parsley and 2 Tbsp.
- each onions and nuts.
- Toss with 1 oz.
- Rouge-Orange Vinaigrette.
- Arrange on serving plate.
← Back to all recipes