Warm BLT Salad w. Chicken
Did you know that March 26th is National Spinach Day??? I was pretty excited to find this out, as I consider myself quite the "spinachaholic." I eat it every single day!
Fun fact: spinach originated in ancient Persia, but by 827, made its way to Italy. Europeans didn't eat it until the 1300s. They sure took long enough to come to the party!!!
Eat some today. Make Popeye proud.
2 slices turkey bacon
1 1/2 T vinegar (I used apple cider vinegar, but you could use red/white wine vinegar)
1 1/2 T mustard (I mixed sweet/hot mustard & spicy brown)
2 tsp honey
10 grape tomatoes, sliced in half
2 generous handfuls of baby spinach
1 1/2 T walnuts
2 tsp gorgonzola (or other cheese you prefer)
3 oz grilled chicken ( I used Tyson Grilled & Ready grilled chicken)
2 T dried cranberries
1. Preheat oven to 350. Line baking sheet with aluminum foil and lightly spray with cooking spray. Lay bacon on sheet and cook until desired crispness (6-10 minutes). Set aside and break into pieces.
2. Add vinegar and mustard to a medium skillet. Whisk to combine. Add honey and tomatoes. Cook for about 3 minutes, until slightly thickened and tomatoes are soft.
3. Place spinach in a bowl. Pour hot dressing and tomatoes over baby spinach, tossing quickly to coat and slightly wilt.
4. Top with chicken, walnuts, gorgonzola, dried cranberries, and reserved bacon. Serve immediately.
Serves 1. Enjoy!
Pop Eye image
National Spinach Day
Recipe based on BLT Spinach Salad (March 2012 issue of Redbook, Vol. 218, No. 3; p. 146.)