Summer Salad

Submitted by Jennifer Franks

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Summer Salad
SunWest Fruit Company

Dressing
1/2 C. Extra virgin olive oil
2 T. Honey
1/2 C. Balsamic vinegar
1 clove garlic, crushed
1 t. Dry mustard
1 pinch of salt
Dash of black pepper

Salad 
8 C. fresh spinach leaves or lettuce, rinsed and dried
1/2 C. matchstick-cut carrots
1/4 C. chopped red onion
4 grilled skinless, boneless, chicken breasts, chopped
4 slices of turkey bacon, cooked crisp and crumbled
2-3 SunWest nectarines, thinly sliced
1/4 C. coarsely chopped pecans


Dressing:  In a small bowl, whisk together olive oil, honey, balsamic vinegar, garlic and mustard powder.  Season to taste with salt and pepper

Salad: Toss greens, carrots, and red onion in a large bowl. Divide mixture among 4 plates.  Top with grilled chicken, bacon, and nectarines.  Drizzle with dressing and top with pecans.  MAkes 4 servings