Macady Baldwin

Chicken Strawberry Pecan Salad

With Poppy Seed Dressing

Garlic Parmesan Breadsticks

Chocolate Dipped Strawberries

Chicken Strawberry Pecan Salad

2 Chicken breasts, cooked and diced

8 cups spinach

8 cups lettuce

½ cucumber

2 cartons strawberries

1 cup craisens

½ cup mandarin oranges

Pecans

Poppy Seed Dressing

¼ cup finely chopped onion

1 cup oil

1 ½ tsp. salt

1 Tbsp. mustard

½ cup red wine vinegar

1 Tbsp sugar

Place all ingredients in a blender and blend until oil and vinegar combine.

Garlic Parmesan Breadsticks

1 package yeast

1 tsp. sugar

1 cup warm water

2 Tbsp. oil

1 tsp. salt

2 ½ cups flour

Glaze:

4 Tbsp. melted butter

1 tsp. Italian seasoning

½ tsp. garlic powder

2 Tbsp. Parmesan cheese

In a mixing bowl mix yeast and sugar in warm water until dissolved. Let stand until creamy. Stir in oil and salt. Add one cup of flour and beat until smooth. Add flour to form ball, place on floured surface and knead until smooth, adding more flour if necessary to prevent stickiness. Press and roll into a round. Cut into breadstick size pieces, twist into spirals if desired. Prepare garlic parmesan glaze, by mixing all ingredients then brush over breadsticks. Bake at 400 for 10- 15 minutes.