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Drop Dead Salad Recipe

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This recipe for Drop Dead Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terrie Trail
Added: Sunday, June 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts heavily seasoned and grilled
2 C raw Broccoli chopped
2 C raw Cauliflower chopped
1 C Craisins
1/2 C diced Purple Onion
1 bag frozen petite Peas thawed
1 C slivered Almonds
1 C crisp Bacon crumbled
1 C Cashews
Dressing
1 C Mayonnaise
1/4 C Sugar
1 Tbs apple cider Vinegar
2 Tbs raspberry Vinaigrette

Directions:
Directions:
Mix all ingredients except cashews.
Refrigerate for at least one hour. Add cashews right before serving.

Personal Notes:
Personal Notes:
This is a mixture of a couple salads put together with some chicken added. The secret is to really spice up the chicken. I use lots of salt, coarse pepper and Cajun seasoning on both sides of chicken. The cashews are great in the salad, but do not keep well.

 

 

 

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