Click for printer-friendly version!
We love salad, especially spinach salad. So, the Salad Storm of 2006 hit us pretty hard. Let’s chase away the bad memories of the Salad Storm with Grilled Spinach Salad.
Ingredients for Average Betty’s Grilled Spinach Salad:
7 – 9 oz spinach (4 hand fulls)
2 chicken breasts
2 slices red onion (1/2″ thick)
1 red bell pepper cut into strips
dried cranberries to taste
Parmesan cheese (wide grate; to taste)
Ingredients for dressing:
3 unpeeled whole garlic cloves.
1 tbsp diced red bell pepper
1 tbsp diced red onion
1/2 tsp garlic powder
1/2 tsp dried parsley
1 tsp. honey
1/2 tsp dijon mustard
1 1/2 tbsp. rice wine vinegar
3 tbsp olive oil.
several cracks black pepper
Run for cover!
Wash spinach. Spin dry.
Dice 1 tbsp red bell pepper and and 1 tbsp red onion. Set aside.
In a clean jar with a tight fitting lid, combine garlic powder, dried parsley, honey, dijon mustard, rice vinegar and olive oil. Add several cracks black pepper and shake well. Add the diced red bell pepper and onion. Shake again. Set aside.
Grill chicken breasts, red onion slices, mushrooms, red bell pepper and unpeeled, whole garlic cloves.
Peel and mince the garlic and add to dressing. Shake well.
Roughly chop grilled mushrooms, red onion, red bell pepper and chicken breast.
To assemble salad, toss spinach with the dressing and some Parmesan cheese. Arrange grilled mushrooms, red onion, red bell pepper and chicken breast on top of spinach. Garnish with dried cranberries and a little more Parmesan cheese. Serves four first course or two entree portions.
Search terms: betty #9, spinach salad recipe, grilled chicken spinach salad recipe, salad dressing recipe, cranberry spinach salad recipe, salad storm 2006, salad storm recipe