Recipe
Author
Hy-Vee Test Kitchen
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Description
Dietitian Tip: Give this salad a winter twist by using seasonal fruits such as apples and pomegranates in place of the berries.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10 oz) bag baby spinach | ||
| 2 c. quartered fresh strawberries | ||
| ½ c. fresh blueberries | ||
| ½ c. chopped red onion | ||
| ¼ c. raspberry vinegar | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 3 tbsp. Hy-Vee granulated sugar | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground cinnamon | ||
| ¼ tsp. hot pepper sauce | ||
| 12 oz. cooked chicken breast, thinly sliced, divided | ||
| Hy-Vee pecans, optional |
Directions
- In a large bowl combine spinach, strawberries, blueberries and onion. Set aside.
- In a jar with a tight-fitting lid, combine vinegar, olive oil, sugar, salt, cinnamon and hot pepper sauce. Shake well.
- Drizzle vinaigrette over spinach mixture and toss gently.
- To serve, divide mixture among 6 plates and top each with 2 ounces thinly sliced chicken breast and pecans if desired.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 17g
- Protein: 18g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.