Sunday, August 18, 2013
Spinach Salad with Chicken, Avocado and Goat Cheese
Yield: 4 servings Prep Time: 20 min Ingredients: SALAD: 8 cups chopped spinach (1 bag) 1 cup halved cherry or pear tomatoes 1/2 cup corn (frozen, canned, or cut off the cob) 1 1/2 cups chopped cooked chicken 1 large avocado, sliced 1/3 cup crumbled goat or feta cheese 1/4 cup toasted pine nuts DRESSING: 3 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard salt and freshly ground black pepper, to taste Directions: 1. Place spinach in a large salad bowl. add remaining salad ingredients. 2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).