Everyone’s been loving it. I’m not exactly a big salad person, but I eat this one as if it’s a big bowl of ziti. Incidentally, it tastes great with ziti. Or Shirl’s lasagna (which is made with artichoke pasta, divine).
Spinach, Roasted Red Pepper, Goat Cheese and Pinon Nut Salad (with optional chicken)
Big bag o’ spinach
jar of roasted red peppers, drained and sliced
(a nice extra: a caramelized roasted onion)
2 T. crumbled goat cheese
handful of pinon nuts (preferably toasted)
just-cooked chicken tenderloins (about 1/4 lb)
1 T. each of balsamic vinegar and olive oil
squirt of honey or agave nectar
Make the dressing: put both the olive oil and balsamic in a small bowl, add the honey or nectar, and briskly whisk with a fork.
Add it to the spinach and toss. Add the cheese, nuts, chicken, and peppers, and give it all a good stir. It can work as a meal or a side, depending on the portion.
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