Rusty Bucket prepares: Harvest Salad, Marinated Chicken, Vinaigrette and Quinoa and Farro Salad

(FOX 2) - Ingredients:

4 pieces of chicken cut into 3 oz. portions
4 oz Italian Dressing

Recipe:

Place Italian dressing on chicken and let it marinate for 30 minutes. Cook the chicken to an internal temperature of 165 degrees.

Sherry Mustard Vinaigrette

Ingredients:

2 tablespoons Garlic Puree
1 tablespoon Sherry Vinegar
1/8 teaspoon Kosher Salt
1 tablespoon Sugar
1 tablespoon Mustard, Dijon
½ cup Olive Oil
1/8 teaspoon Black Pepper
1/8 teaspoon Oregano Dry
1 tablespoon Shallots, Minced
2 tablespoons Water
2 tablespoons Whole Grain Mustard

Recipe:

Add all ingredients except for the oil in a blender. Turn on the blender and slowly add the oil to emulsify.

Quinoa and Farro Salad

Ingredients:4 oz Brown Rice4 oz Quinoa4 oz Farro1 oz Corn1 oz Red pepper, diced1 oz Green pepper, diced1 teaspoon Parsley, Chopped1 tablespoon Almonds, toasted1 tablespoon Pecans, Toasted1 tablespoon Golden Raisins4 oz Citrus Vinaigrette1 teaspoon Kosher Salt1/8 teaspoon Black Pepper

Recipes:

Mix all ingredients and serve at room temperature

Citrus Vinaigrette

Ingredients:
¼ cup Orange Juice
¼ cup Lemon Juice
¼ cup Lime Juice
1 tablespoon Vinegar Golden Balsamic
1 teaspoon Mustard, Dijon
1/8 teaspoon Kosher Salt
1 tablespoon Shallots, Minced
2 cups Olive Oil

Recipes:

Add all ingredients except for the oil in a blender. Turn on the blender and slowly add the oil to emulsify.