• 2 tablespoons cider vinegar or white wine vinegar
  • 2 tablespoons olive oil or canola oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 cups torn fresh spinach leaves
  • 2 cups shredded or chopped cooked chicken breast
  • 2 pears, cored and cut into cubes
  • 1/2 of a small red onion, thinly sliced
  • 1/4 cup dried cranberries or raisins
  • 1 ounce Parmesan cheese, shaved


1. In a small screw-top jar combine vinegar, oil, honey, salt, and pepper. Cover and shake well.

2. In a large salad bowl combine greens, chicken, pears, onion, and, cranberries. Drizzle dressing over salad, tossing to coat evenly. Top with cheese. Makes 4 (about 2-1/2 cup) servings


Easy version

Omit vinegar, oil, honey, salt and pepper; use 1/3 cup bottled light balsamic salad dressing instead; use a 5-ounce package baby spinach leaves; use refrigerated or frozen chopped cooked chicken and pre-shredded Parmesan cheese