From TrueBlue Blueberry Juice
1/2 cup TrueBlue Blueberry Cocktail
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red onion, finely chopped
2 cloves garlic, finely chopped
2 tsp dijon mustard
1/2 tsp dried basil (I didn’t have this so I added some dried oregano and parsley to taste)
ground pepper to taste
Whisk ingredients together and let sit for a few minutes to let flavors blend. Shake well before serving. Makes 1 3/4 cups.
* It’s very easy to poach chicken breasts and it is a healthy way to cook chicken and retain its juices. Place the chicken breasts in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips with two forks.
* Toasting walnuts brings out their strong flavor and you can use less them of them as a result. You’ll find a little goes a long way. I highly recommend not skipping this step. To toast walnuts, place them in a dry skillet over medium heat. Stir frequently and remove from heat once the nuts turn a slight brown hue, about 3-4 minutes, and you can begin to smell their aroma. To crush, place in a small plastic bag to avoid a mess and pound with a flat object.