2/3 cup Red Wine Vinegar
2/3 cup Water
1/4 cup Tomato Paste
2 tablespoons Vegetable Oil
2 tablespoons chopped Fresh Parsley
2 teaspoons Sugar
1 teaspoon Paprika
1 teaspoon Dried Basil Leaves, crushed
1/2 teaspoon Dried Thyme Leaves, crushed
1/2 teaspoon Lemon Juice
1/4 teaspoon Pepper
1/4 teaspoon Garlic Powder
1/8 teaspoon Salt
Preparation:
1. Add all of the ingredients to a blender.
2. Blend for 1 minute, covered, at medium speed or until the dressing is smooth.
3. Pour the dressing into an air tight container and chill for 30 minutes.
4. Shake before using.
Chicken Salad Tips -
Chicken Safety
When antibiotics are used in chickens, federal law states that the chickens must go through a withdrawal period before they are slaughtered. This ensures that there are no residues remaining
in the bird that can be transferred to the consumer. This program is randomly checked at slaughterhouses to ensure compliance, and there has been a very low percentage of violations.
Chicken Salad Tips -
Freezing Chicken
When preparing fresh, not previously frozen, chicken for freezing, make sure that it is wrapped tightly in plastic wrap before placing in any other medium; otherwise, it will get freezer
burn and be unusable. Do not wrap chicken directly in aluminum foil to freeze it unless you have first wrapped it in plastic wrap or placed it in a plastic bag.
