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Thursday, July 11, 2013

Harvest Apple-Chicken Spinach Salad

Summer is salad time to me.  When the weather gets warm I am not in the mood for a big heavy dinner.  Plus there is an abundance of great fresh produce at the farmer's market.  When I went to the market today I picked up some beets and spinach.  Perfect for this salad.  I roasted the beets by putting them in the oven for about 30-40 minutes at 350.  Then just skinned and cubed them.  If you don't want to go thru all that there are pre-prepared beets in the produce departments of grocery stores now.  Or you could always used canned beets.
This is a nice fresh salad full of ingredients that are great for you.

1 chicken breast, cooked and cubed (for a vegetarian version just leave this out)
10 0z. baby spinach leaves, washed and dried
1 medium apple, cored and diced
4 oz. feta cheese (if you do not like feta feel free to add another cheese-Gouda would be great)
1/4 c. chopped almonds
4 small beets, cooked and diced

Toss all these ingredients together.  Chill.  Just before serving toss with dressing.

1/4 c. minced onion
3 T. apple cider vinegar
3 T. white wine or champagne vinegar
2 T. sesame seeds
pinch of paprika
2 T. sugar
1/2 c. olive oil
Whisk all ingredients together.

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