RAINBOW SALAD

We have had a lot of requests to return to our old practice of offering recipes a couple of times a month. We think you'll like this one - it's simple, yet surprisingly elegant:

Your turn to bring a salad? Here is one that is quick, easy and colorful!

RAINBOW SALAD

NOTE: Make this a main dish salad by adding some left-over grilled chicken (you can make it with whatever cooked chicken you have on hand - we just happen to prefer the grilled). Figure on about ½ pound of bone-in chicken or ¼ to ⅓ pound boneless chicken per serving. 3 cups cooked chicken should be about right for this 4 serving recipe.

Yield: 4 main-dish servings

juice of one lemon
3 Tablespoons extra virgin olive oil
1/4 teaspoon anise seeds (optional)
5 ounces mixed spring greens (1 package)
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 cup Stilton or blue cheese, crumbled (4 ounces)
1/2 cup honey-roasted cashews*
salt & freshly ground black pepper to taste

One hour before serving: combine lemon juice, olive oil and anise seeds (optional) in a small bowl, whisk until thoroughly mixed. Refrigerate for about an hour to allow flavors to combine.

If preparing this as a main dish salad, and if you haven’t already done so, skin the chicken and remove any bones. Coarsely chop or shred the meat.

To assemble the salad: Start by spreading the spring greens on a medium- sized platter. Top the greens with chicken, strawberries, blueberries, Stilton or blue cheese and cashews. Sprinkle with the lemon juice dressing. Add salt and freshly ground black pepper to taste.

*We prefer using honey-roasted cashews in this salad, but you should feel free to substitute honey- roasted peanuts if that’s what you have on hand.