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Strawberry Spinach Salad with Hickory-Smoked Chicken
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Ingredients
- Orange-Balsamic Vinaigrette (recipe below)
- 1 6-oz. pkg. fresh baby spinach or 8 cups fresh baby or torn spinach and/or assorted torn greens
- 2 cups quartered or sliced strawberries and/or whole blueberries
- 8 oz. hickory-smoked cooked chicken or turkey, cut into bite-size pieces or 1-1/2 cups chopped cooked chicken or turkey
- 4 oz. Gruyere, Swiss, Gouda, smoked cheddar and/or Edam cheese, cut into bite-size strips
- 1 cup fresh enoki mushrooms and/or sliced fresh button mushrooms
- 1/2 cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped (1/4 cup)
- Freshly ground black pepper
Directions
1. Prepare vinaigrette. Cover and store in refrigerator while preparing the salad.
2. For salad: Place spinach on a large serving platter or divide among individual dinner plates. Arrange strawberries, chicken, cheese and mushrooms on spinach. Top with parsley.
3. Shake vinaigrette; pour over salad. Top with pepper. Makes 4 to 6 main-dish salads.
Orange-Balsamic Vinaigrette: In a screw-top jar, combine 1/3 cup olive oil or vegetable oil; 1/4 cup white balsamic vinegar, white wine vinegar or cider vinegar; 1 teaspoon finely shredded orange peel; 1/4 cup orange juice; 1 tablespoon snipped fresh Italian (flat-leaf) parsley; and 1/8 teaspoon salt. Cover and shake well to mix. Serve immediately or cover and store in refrigerator for up to 1 week. Makes about 3/4 cup.
