Website of the Month
Earth Day
April 22nd
click on the tree!
and for the kids..
The Life of a Tree
Just in time for all your spring shopping, the Friends of the Elk Rapids Library have new, roomy tote bags to hold your purchases. Made of sturdy canvas and adorned with our colorful new logo, each purchase contributes to the Friends' efforts to enhance our Library. Best of all, using the bag will “spread the word” and help us make new Friends! Buy yours today at the Library for just $15.
The FOEDL will hold their first general meeting of the year on Tuesday, April 26th at 10:15 in the Library meeting room. Join us!
Ingredients
- 2 large boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinaigrette salad dressing
- 1 bunch fresh spinach, rinsed and dried
- 1 pint strawberries, sliced
- 4 ounces crumbled goat cheese
- 1 (5 ounce) package candied pecans (such as Emerald(R) Pecan Pie Glazed Pecans)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinaigrette salad dressing
Directions
- Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
- Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.
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