Spinach, Asparagus, and Grilled Chicken Salad
Enjoy this delicious, vitamin-rich salad for a luncheon or a summer evening dinner.
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 fresh mushrooms, cleaned and sliced
1 tsp fresh lemon juice
1/3 lb Brie with rind, bite-sized pieces
3/4 lb grilled DLM chicken breast halves, sliced
1 Tbsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 cup Aunt Vera's Italian Red Wine Vinegar
1/2 cup Vera Jane's Extra-Virgin Olive Oil
Snipped fresh chives and/or tarragon
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 1½" 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; 37g total fat; 10g saturated fat; 110mg cholesterol; 607mg sodium; 9g total carbohydrates; 38g protein;