Spinach, Asparagus, And Grilled Chicken Salad

Enjoy this delicious, vitamin-rich salad for a luncheon or a summer evening dinner.

Ingredients:

• 1/2 lb fresh spinach, trimmed and cleaned
• 1/2 red onion, cut into 1/8" slices
• 8 asparagus spears, washed and trimmed
• 1/2 lb mushrooms, cleaned and sliced
• 1 tsp fresh lemon juice

Vinaigrette

• 1 Tbsp Dijon mustard
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 cup red wine vinegar
• 1/2 cup olive oil, or olive oil and vegetable oil combined
• Snipped fresh chives and/or tarragon
• 1/3 lb Brie with rind, bite-sized pieces
• 3/4 lb grilled chicken breast halves, sliced

Directions:

Put spinach leaves and onion in a salad bowl. In a skillet, blanch asparagus for 3 minutes, drain, chill under cold water, and pat dry. Cut into 1 1/2" lengths. Toss mushrooms with lemon juice. Add asparagus and mushrooms to salad mixture. Whisk the mustard, sugar, salt, pepper, and vinegar in a bowl. Continue to whisk while slowly drizzling in oil. Add herbs; adjust seasoning to taste.

Add Brie and chicken to salad mixture, and toss with vinaigrette, adding only enough to glisten the spinach leaves, about 1/2 cup.

Note: For easy preparation, use spinach from our salad bar and prepared chicken breasts from our Gourmet Take Away Department.

Makes 4 servings

Per serving: 472 calories (61% calories from fat); 37g total fat; 10g saturated fat; 110mg cholesterol; 607mg sodium; 9g total carbohydrates; 38g protein