Spinach and Strawberry Salad with Chicken

Note/Suggestions: This also tastes great with shrimp. This is a recipe for 4 servings. Adjust the amount to suite your needs. The leftover dressing will keep in the refrigerator for about a week in a covered container or bottle.

Ingredients:

  • 4 cups of baby spinach washed and dried well
  • 2 cups of strawberries, washed, hulled, then sliced or quartered
  • 1 cup of chopped or sliced cooked chicken (great way to use up leftovers)*
  • 1 cup chopped walnuts (or your favorite nut)

Dressing:

  • ¼ of a large red onion
  • 1Tbsp of honey
  • 1tsp of Dijon mustard
  • 5 tbsp of rice wine vinegar (white wine vinegar is okay too)
  • 1 cup light olive oil or vegetable oil

Directions:

  1. Put the spinach, strawberries, chicken and nuts in a large bowl.
  2. In a blender, purée the onion, honey, mustard and vinegar until smooth. While the blender is still running, add the oil slowly and continue to blend until the dressing thickens.
  3. Pour ½ the dressing over the top of the salad and toss until all the spinach leaves are coated with dressing. If you need to add more dressing, do it in small quantities as to not over dress the salad. Season with salt and pepper to taste.
Package this salad into 2 cup plastic containers with lids and pack up some crackers or a roll to go with it.

*To make this a vegetarian dish, omit the chicken and add a can white beans, drained and rinsed well.