It’s
June but it feels closer to early spring or early fall. I’m confused about what
to cook. Nice, easy, no cook meals like salads or hearty, creamy, comfort foods
like enchiladas? Making my menus has been a real pain since I never really know
what to expect from the weather outside. My saving grace on the days that I
make salad on a chilly day is the jars of soup I keep in the freezer.
I
made this salad on a chilly day. Chilly day or not this salad is amazing! I
found inspiration for this salad on Pinterest. The original salad had a few
things in it that I personally don’t care for so I made a few substitutions.
You could really add anything you want to this salad but I think there are a
few items that need to stay to make sure it stays “powerful.” Keep the spinach,
avocados, nuts and low-cal flavorful cheese. From there on out anything you add
is a bonus. The dressing that goes along with this salad is pretty awesome.
Husband really liked it
and
I loved that it was easily thrown together with things in the pantry. I think
that this salad will be making quite a few appearances at our dinner table – as
long as avocados stay in season anyway.
Enjoy!
8
cups chopped spinach
1 ½
cups chopped cook chicken
1
avocado, diced
½ cup
feta
¼ cup
sliced almonds
½ cup
dried cranberries
3
Tablespoons white wine vinegar
2
Table spoons olive oil
1
Tablespoon Dijon
Toss
together the spinach, chicken, feta, almonds and cranberries. Top with
avocados.
Pour
the vinegar, olive oil, Dijon and a small amount of salt and pepper in a small
jar. Shake until completely mixed together.
Serve
salad dressed or with the dressing on the side depending on whether the salad
will be eaten in one sitting or not.
No comments:
Post a Comment