Another salad?! I can’t help myself.
As you guys probably realized….I.LOVE.SALADS! Especially this time of the year when fresh produce is everywhere. My weekly grocery trips are always packed with fruits and vegetables. I try to mix it up and normally buy what’s in season.
Lately, I’ve been on a spinach kick. We had pan sautéed spinach with dinner in FL and I just forgot how delicious it tastes. So I’ve been buying a big tub of it since and eating it with everything from breakfast to dinner and in between. My go to breakfast right now is spinach and egg white omelet. Simple, healthy and fulfilling.
Or if y’all may recall I posted Edamame and Spinach Quinoa not long ago. My new fav that is also packed with ton of spinach. Quinoa in general is like so awesome now (said in annoying teenage voice) I couldn’t help myself. ha,ha! I’ve been watching too many movies lately 🙂
Spinach does not get much love in my household so I’m trying to branch out with my greens. I normally use organic romaine for salads (and we have one every night with dinner; it is a must) but lately I’ve been substituting spinach for my romaine. And I think I like it. A LOT!
Last week, I made Zesty Grilled Chicken and we had a bit leftover. Normally any type of leftover chicken ends up as a chopped up chicken salad (hubbies favorite) but I’m not a big fan of mayo based salads. So I went a healthier route and tossed the leftover chicken with some spinach, fresh blueberries and strawberries. Drizzled with Garlic-Basil Vinaigrette. Flavor of the garlic paired with the sweetness of the berries is a perfect combination of two opposites. My kinda thang.
Top it off with crumbled feta and toasted pumpkin seeds and you’re golden!Print
- 3 Tbsp. olive oil
- 1 Tbsp. raspberry vinegar
- 1 Tbsp. chopped fresh basil
- 2 tsp. brown sugar
- 1/2 tsp. Dijon mustard
- 1 garlic clove, minced
- pepper to taste
- 1 1/2 cups chopped leftover Zesty Grilled Chicken (about 3 thighs)
- 6 cups baby spinach
- 1 cup blueberries
- 1 cup strawberries, sliced
- 1/4 cup crumbled feta
- 1/4 cup toasted pumpkin seeds
- Whisk all the ingredients until well blended.
- Combine all the salad ingredients in a large bowl and drizzle with Garlic-Basil Vinaigrette. Mix well. Enjoy!