Name: Strawberry Spinach Salad with Hickory-Smoked Chicken
Ingredients: Orange-Balsamic Vinaigrette (recipe below); 1 ounce 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 ounces hickory-smoked cooked chicken or turkey, cut into bite-size pieces or 1-1/2 cups chopped cooked chicken or turkey; 4 ounces 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; ½ cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped (1/4 cup); Freshly ground black pepper

Orange-Balsamic Vinaigrette

Ingredients

⅓ cup olive oil or vegetable oil
¼ cup white balsamic vinegar, white wine vinegar or cider vinegar
1 teaspoon finely shredded orange peel
¼ cup orange juice
1 tablespoon snipped fresh Italian (flat-leaf) parsley
⅛ teaspoon salt

Directions

Step 1

In a screw-top jar, combine oil, vinegar, orange peel, orange juice, parsley, and 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.

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Strawberry Spinach Salad with Hickory-Smoked Chicken