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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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We love salads and are always looking for new ways to combine interesting ingredients. People have very personal preferences for dressings, so you can use the one noted here, or any dressing you prefer. Created for RSC #11. Ingredients:
7 -8 ounces smoked chicken, in 3/8-inch dice |
1 teaspoon brandy (optional) |
4 ounces baby spinach |
4 ounces baby romaine lettuce, torn in bite-size pieces |
1/3 cup asiago cheese (grated or shaved) |
2 hard-boiled eggs, cut in wedges (in about 6ths) |
1 large shallot, chopped |
1/4 cup pine nuts, toasted |
1/2 cup artichoke heart, chopped finely (no woody bits) |
1 tablespoon key lime juice |
3 tablespoons olive oil |
Directions:
1. Rub the brandy (if used) into the diced chicken and set aside while you prepare the remaining salad ingredients.
2. Combine all the salad ingredients in a large bowl.
3. Pour over the dressing you prefer and toss well to coat.
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