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Spinach, Asparagus & Grilled Chicken




Source of Recipe


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List of Ingredients




1/2 lb fresh spinach, trimmed and cleaned
1/2 red onion, cut into 1/8" slices
8 asparagus spears, washed and trimmed
1/2 lb mushrooms, cleaned and sliced
1 tsp fresh lemon juice

Vinaigrette
1 Tbsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
1/4 cup red wine vinegar
1/2 cup olive oil, or olive oil and vegetable oil combined
Snipped fresh chives and/or tarragon
1/3 lb Brie with rind, bite-sized pieces
3/4 lb grilled chicken breast halves, sliced


Recipe



Put spinach leaves and onion in a salad bowl. In a skillet, blanch asparagus for 3 minutes, drain, chill under cold water, and pat dry. Cut into 1 1/2" lengths. Toss mushrooms with lemon juice. Add asparagus and mushrooms to salad mixture. Whisk the mustard, sugar, salt, pepper, and vinegar in a bowl. Continue to whisk while slowly drizzling in oil. Add herbs; adjust seasoning to taste.

Add Brie and chicken to salad mixture, and toss with vinaigrette, adding only enough to glisten the spinach leaves, about 1/2 cup.

Makes 4 servings