Light, healthy, and filling salad that works well with any spring or summer dish.
|8||Slices Maple Leaf® Bacon, chopped|
|1 tbsp||(15 mL) Honey mustard|
|1 tsp||(5 mL) Pommery (grainy) mustard|
|2 tsp||(10 mL) White balsamic vinegar|
|1/4 cup||(60 mL) Apple juice|
|Salt and pepper|
|2 tsp||(10 mL) Olive oil|
|1/4 cup||(60 mL) Salted cashews|
|1 tbsp||(15 mL) Honey|
|8 cups||(2 L) Fresh spinach|
|1/4 cup||(60 mL) Cubed Asiago cheese|
|1||Granny Smith apple, thinly sliced|
|1 Pkg||(2 pieces) Maple Leaf Prime Naturally® Marinated Dijon Mustard and Herb Chicken Breasts, grilled and|
HEAT a skillet over medium heat. Add chopped bacon and cook, stirring occasionally until crisp, about 8 minutes. Remove from pan using a slotted spoon and drain on a paper towel. Set aside. Discard all but 3 tbsp (45 mL) of the bacon drippings from the pan. Add honey mustard, pommery mustard, white balsamic, apple juice, salt and pepper. Simmer gently for 3-4 minutes until the mixture has thickened slightly.
HEAT olive oil in a separate small skillet over medium heat. Add cashews, cook for 2-3 minutes stirring frequently. Drizzle in honey and toss to coat. Cook for another minute and remove from heat.
ASSEMBLE salad by tossing the spinach, cubed cheese, apple and candied cashews with the warm dressing in a large salad bowl. Divide between serving plates and arrange sliced chicken on top.
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