This week, we’re continuing with part 4 of our healthy salads series. This combination might be my favorite, though I’ve said that for all of the previous salads I’ve made so far! I think I love this one so much because of the dressing – a blackberry vinaigrette – tangy, sweet, and soooo delicious paired with this salad.
It starts with a fresh crisp layer of spinach which is topped with sliced chicken, pear, gorgonzola cheese, and almonds. I love the addition of the pear in this salad because it balances out the saltiness of the cheese and adds the perfect amount of sweetness. The chicken adds protein, the gorgonzola makes it a little creamy and the almonds finish it off with a little crunch. I decided to use whole blackberries in the dressing because of the flavor and added texture. You might even want to top the salad off with a few of the remaining blackberries.
Ingredients
Salad (Servings, 1)
- 1 cup fresh spinach, stems removed if long
- 1 ounce, sliced cooked chicken
- 1/2 Bosc pear, sliced
- 1/2 ounce gorgonzola cheese, crumbled
- 1 tablespoon almonds, sliced
Dressing (Servings – 5 salads, use approximately 2 tbsp. per salad)
- 1/2 cup olive oil
- juice from 1/2 lemon
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- pinch of salt and pepper
- 1/2 teaspoon dried basil
- 4 ounces fresh blackberries
Method of Preparation
- Place the spinach onto a plate or in a bowl
- Add on top the sliced cooked chicken, the sliced pear, and gorgonzola cheese. Sprinkle with the sliced almonds.
- Make the dressing by whisking together all ingredients except the blackberries.
- Add the blackberries at the end and muddle. (*Option: place all ingredients in a blender and blend until homogenous)
- Drizzle approximately 2 tablespoons of dressing on top and enjoy! (You’ll have enough dressing leftover for 4 other salads)
