yum!

A couple of Saturdays ago my sister took my niece and her friend to Fashion Island out in Newport Beach. I guess you could say that it is an upscale outdoors mall. The best part about it? They have a Sprinkles Cupcakes and I happened to put in a request for a couple of cupcakes while they were out there. I chose the red velvet and coconut. Let me tell you, they didn't last long! My favorite was the coconut. The cake was delicious. Now, I'm not much of a frosting type, this was good but maybe a little too sweet for my taste. That didn't stop me from eating it though. ;) There is usually a line out the door to get cupcakes, and they aren't cheap. My sister told me that it wasn't too bad, but they were also there on a very hot day. My first choice was carrot but that is not available on Saturdays. So, I guess another trip is in order. Oh darn.

This salad is an oldie but goodie. I remember eating this at my mom's house and getting tired of it because she made it a lot. I had forgotten all about it, then my sister made it for us a little while ago. It tasted so good! It is very easy too. I don't use the green bell peppers because I know that I am the only one who would eat them. I made this last week when it was unseasonably hot here. Give it a try!

Chicken Salad Habanera

1 1/2 cups boned, cooked chicken, in thin strips
1 cup California ripe olives, sliced
1 California Avocado in crescents
1/3 cup green pepper strips
1/4 cup red onion, finely chopped
2-3 TBSP, pimento, thin strips
4 cups lettuce, shredded

Dressing
1/3 cup salad oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1 TBSP Sugar
1 TSP salt
1/2 TSP Pepper
1/8-1/4 tsp, fresh garlic

Combine ingredients; hold aside avocado. Cover and chill.
Combine dressing ingredients in a jar and shake well.
Refrigerate. Just before serving add avocados,
shake dressing, pour
over salad. Toss lightly; serve on bed of lettuce. Serves 4