YIELD: 12 servings 1 qt. halved or quartered fresh California strawberries3 cups balsamic vinegar ¾ cup sugar¼ cup dried cumin¼ cup dried oregano¼ cup seasoning salt 2 Tbsps. black pepper12 (5 oz. each) skinless, boneless chicken breasts1 cup plain yogurt 12 spinach wraps 10 oz. spring salad mix2 avocados, peeled, pitted and thinly sliced into 36 slices6 oz. alfalfa sprouts 1. In saucepan, cook half of the strawberries and all of the vinegar and sugar over medium-low heat until syrupy. ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.