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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is the recipe that got me to love spinach. There are 3 different versions of the salad dressings, so pick the one that suits you the best or with the ingredients you have on hand. Ingredients:
8 cups spinach leaves, fresh |
2 cups strawberries, sliced |
1/2 lb brie cheese, cut into small pieces |
3 granny smith apples, pared cored and sliced 1/4-inch thick (granny smith apples or any tart apple) |
2 boneless chicken breasts (optional) |
1 pinch lemon pepper (optional) |
2 tablespoons maple syrup |
1/4 cup lighthouse wild huckleberry salad dressing (lighthouse) |
1 garlic clove, minced |
1/2 teaspoon honey dijon mustard |
2 tablespoons raspberry vinegar |
1 tablespoon balsamic vinegar |
1 tablespoon brown sugar |
1/4 cup vegetable oil |
3 tablespoons apple juice or 3 tablespoons apple cider |
3 tablespoons apple cider vinegar |
1 teaspoon dijon mustard |
1 garlic clove, minced |
1/4 cup olive oil |
salt |
pepper |
1/4 cup sugar |
2 cups slivered almonds |
Directions:
1. Arrange apple slices on baking sheet and brush with maple syrup.
2. Broil until golden.
3. Cool.
4. Place spinach, strawberries, Brie, and apples into a large bowl.
5. Toss with one of the dressing options below.
6. Sprinkle almonds on top.
7. If using chicken, season with lemon pepper and sauté or broil.
8. For last 5 minutes of cooking brush chicken with maple syrup.
9. Cool chicken and cut into small cubes.
10. Sprinkle chicken on top of salad with almonds.
11. Dressing Option 1: Add 2 tablespoons Maple Syrup to Lighthouse Wild Huckleberry dressing. Shake to blend (note: This is the one I have tried and it was really good).
12. Dressing Option 2: Whisk together 1 minced garlic clove, 1/2 teaspoons Honey Dijon Mustard, 2 tablespoons Raspberry vinegar, 1 tablespoons Balsamic vinegar, 1 tablespoons Brown Sugar, 1/4 Cup Vegetable Oil.
13. Dressing Option 3: Whisk together 3 tablespoons Apple Juice or Apple Cider, 3 tablespoons Apple Cider Vinegar, 1 teaspoons Dijon mustard, 1 Clove of minced garlic, 1/4 Cup of Olive Oil, Salt and pepper to taste. Whisk dressing ingredients together in a small saucepan and heat to simmering. Pour over salad and top with almonds and chicken.
14. Candied Almonds: Place 1/4 Cup of sugar in a frying pan and heat on medium just until sugar begins to melt. Stir in 2 Cups of Slivered or Halved Almonds. Keep stirring until almonds are glazed and light brown. Cool.
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