- High-Powered Blender (e.g., Vitamix 7500 Series High-Speed Blender)
- Kitchen Knife (e.g., WÜSTHOF 8-Inch Chef's Knife)
- Salad Spinner (e.g., Salazza Professional Salad Spinner)
- Mixing Bowl (e.g., OXO Good Grips Stainless Steel Mixing Bowl, 4 Cup)
- Spoon (e.g., OXO Good Grips Stainless Steel Spoon, 12-Inch)
- Measuring Cups (e.g., OXO Good Grips Stainless Steel Measuring Cup, 1-cup)
- Salad Bowl (e.g., OXO Good Grips Salad Bowl, 14-Inch)
- Mixing Glass (e.g., OXO Good Grips Mixing Bowl)
- Salad Serving Set (e.g., OXO Good Grips Stainless Steel Salad and Fruit Server)
- Salad Dressing Bottle (e.g., OXO Good Grips Stainless Steel Salad Dressing Bottle, 1-cup)
- Almond Slicer (e.g., OXO Good Grips Stainless Steel Almond Slicer)
- Reusable Food Wrap (e.g., Bee's Free & Easy Reusable Food Cover)
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
4 cups 1/2-inch cubes chicken plus 3 tablespoons drippings reserved from Roast Chicken with Spanish Paprika
1 cup thinly sliced green onions
1/3 cup plus 3 tablespoons slivered almonds, toasted
4 piquillo peppers or 1 roasted red bell pepper from jar, well drained, cut lengthwise into 1/4-inch-wide strips
6 ounces assorted spicy salad greens (such as watercress, frisée, baby arugula, and hearts of escarole; about 6 packed cups)
1/2 cup chopped fresh basil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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