Danita's Recipe Box

• 3 or 4 skinless, boneless chicken breasts
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1/3 cup mesquite barbeque sauce
• 4 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 6 cups mixed salad greens
• 1 tablespoon lemon juice
• 1 pear, cored and thinly sliced
• 1 tablespoon Dijon mustard

Preheat grill or broiler. Brush chicken breasts with mesquite sauce. Grill chicken about 4 to 5 minutes on each side or until chicken is no longer pink inside. Set aside to cool. Slice chicken into thin strips. In small covered container, mix vinegar, lemon juice, mustard, pepper, garlic and oil; shake well. To serve, place salad greens on plates; top with chicken and pear slices. Sprinkle with vinaigrette.

• 1/2 cup vinegar
• 1 cup oil
• 1 teaspoon worcestershire sauce
• 2 teaspoons dry mustard
• 1 tablespoon salt
• 2 tablespoons sugar
• pepper

Measure all ingredients into bottle and shake well. Chill.

For a lower calorie version, substitute 1/2 cup of the oil with water.

• cucumbers, thinly sliced
• 1/2 cup vinegar
• 1/2 cup water
• 1 scoop sugar
• salt
• pepper

Mix all ingredients together and let chill.

• 1 package wild strawberry jello (only hot water)
• 1 10 oz. package frozen strawberries
• 2 – 3 bananas
• 1 9 oz. regular Cool Whip

Mix indgredients in large bowl and let chill.