For the salad
8 cups chopped spinach (1 bag)
1 cup halved cherry tomatoes
½ cup corn (frozen, canned, or cut off the cob)
1 ½ cups chopped cooked chicken (I used 2 breasts, but would add more next time)
1 large avocado, sliced (I used 2)
1/3 cup lactose-free goat cheese, or more (to taste)
¼ cup toasted pine nuts
For the dressing
3 Tbsp. white wine vinegar
2 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard (or a bit less, to taste)
salt and freshly ground black pepper, to taste
Place spinach in a large salad bowl. Add remaining salad ingredients (though I always recommend slicing and adding the avocado only when serving).
In a small bowl, whisk together the dressing ingredients. Pour over each serving as needed.
I served this with dark and *very* chocolaty cupcakes for dessert. I topped one of them with red honey-roasted peanuts, for color, though they are nut-free.
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