Even though we’re a small family at home now, when I buy spinach, I still buy a huge bag. So, sometimes we have to get creative to use it up before it spoils. This recipe turned out quite well, and I’m looking forward to having it again. Here’s where I found the inspiration. Doesn’t that look fresh and colorful? And it was tasty too.
Spinach Chicken Salad
3-2-1 Spinach Chicken Salad
In a large bowl, combine spinach, chicken, tomatoes, corn, cheese (we used Gruyere, the original recipe called for goat cheese or feta) and sunflower seeds (or pine nuts). Toss and chill until ready to serve.
For the dressing combine:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste
Toss with the salad and serve immediately.