- 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
Directions:
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
