Credit: Recipe Girl
Recipe: http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheRecipeGirl+%28The+Recipe+Girl%29&utm_content=My+Yahoo
Cochran Review: Well, as a first time veggie farmer, I learned about spinach plants "bolting" this week. Meaning the temperature went up and the spinach plants began to flower and wilt their leaves! Ahhh! So, I had to pick all of my leaves quick and get eating! I found this recipe and gave it a go. So glad I did! Yum! I changed a few things for no other reason than I didn't feel like going to the produce stand or grocery.
Here's what I changed: I substituted red bell pepper for the tomatoes, pecans for the pine nuts, & Feta cheese for the goat cheese. I added chives from my garden.
In regards to the dressing, I used red wine vinegar instead of white wine vinegar, because it is what I had on hand. I used Schnucks (local grocer) Whole Grain with Garlic Mustard.
This meal came together quick and easy for me since it was right after Memorial Day. My husband grilled a lot of corn in husk and meats on the charcoal grill. So I used that corn and chicken in my salad. I completely recommend having a summer grill meal and using those leftovers in this salad to make a new meal. I questioned the corn, but went for it. I was not disappointed! This is a great light, hot summer day meal. Hope you enjoy!
