Anne McAlpine: June 27, 2019

I have mentioned before that I often attend the cooking class that is offered at Zehrs Caledonia. A couple of weeks ago we enjoyed a great balsamic strawberry and chicken salad that was definitely a favourite with me. It is one of the best salads that I have eaten lately. It had several steps to it and took a while to make but was certainly worth the time it took. The strawberries soak in the balsamic mixture while the pecans are toasted, and the chicken is cooked. I have shown the recipe in sections here so you can clearly see ‘what goes where’.

I originally got this recipe for Greek breadsticks out of an old Taste of Home magazine. Artichokes aren’t something that I often eat, but when I saw this recipe, I thought the combination of ingredients was interesting and so I tried it. The recipe called for spreadable spinach and artichoke cream cheese, but I used plain cream cheese with a few chopped sprigs of parsley in it and the result was good. I would definitely make them again. I didn’t have any tzatziki sauce on hand, so I used a bit of Caesar salad dressing instead.