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Ingredientes
- 3 c. small spinach leaves, washed and dry
- 1/4 c. crumbled feta cheese
- 1/4 c. pine nuts, lightly toasted (see note)
- 2 x boneless, skinless chicken breasts, cooked and cubed (see note)
- Â Â Sweet-and-Tart Vinaigrette (recipe follows)
- 1 x ripe but still hard pear, halved, cored and thinly sliced
- 1/2 c. fresh raspberries
- 2 Tbsp. chopped red onion
- 2 Tbsp. granulated sugar
- 1/4 tsp dry mustard
- 1/2 tsp salt
- 3 Tbsp. red wine vinegar
- 1/3 c. vegetable oil, such as canola
Direcciones
- To make the salad: Place the spinach, feta, nuts and chicken in a large salad bowl. Add in half the dressing and gently toss to mix. Arrange the pear slices and raspberries over the top and pour the remaining dressing over all, or possibly to taste.
- Serve without tossing again.
- To make the vinaigrette: Combine onion, sugar, mustard, salt, red wine vinegar and vegetable oil in a pint jar and shake to mix. Use right away or possibly chill for up to 2 weeks.
- Makes about1/2 c..
- Note: To toast pine nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to burn.
- Note: Thinly sliced smoked chicken may be substituted for the cooked chicken.
- Or possibly for a lighter, side-dish salad, omit the chicken altogether.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 219 | 74% |
| Total Fat 25.07g | 31% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.48g | |
| Cholesterol 22mg | 7% |
| Sodium 428mg | 18% |
| Potassium 228mg | 7% |
| Total Carbs 10.4g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.95g | 5% |
| Protein 8.26g | 13% |
