Recipe from The Back in the Swing Cookbook by Barbara Unell, Judith Fertig (Andrews McMeel Publishing, 2012)All we can say is “Yum!” Inspired by a trip to Paris, this dish is easy to pull together and fabulous enough to serve for a girlfriends’ lunch. If you’re not a blue cheese fan, swap out for feta. The dressing also includes olive oil and lemon juice.
Prep Time: 10 minutes
- 4 cups baby spinach
- 4 cooked boneless, skinless chicken breasts, Gardein, or firm tofu, thinly sliced
- 2 cups fresh raspberries
- 1 cup Raspberry Vinaigrette (recipe follows)
- ¼ cup crumbled blue cheese or feta cheese, or toasted walnuts
Arrange the spinach on four large plates. Top with chicken and scatter with raspberries. Drizzle with the vinaigrette, then top with cheese and serve.
Calories 212 - Total Fat 6g - Saturated Fat 2.5g - Carbohydrates 9g
Protein 29.5g - Dietary Fiber 4.5g - Sodium 195mg
Drizzle this perky, raspberry-colored vinaigrette over salad, chicken, fish, bean- or vegetable-based protein, or raw vegetables, for a taste you might savor in a Parisian bistro.
Makes 1 cup; serves 4
Prep Time: 5 minutes
- 1 cup fresh or thawed frozen raspberries
- 2 tablespoons finely chopped shallots
- 3 tablespoons vegetable or chicken broth
- 3 tablespoons red wine or raspberry vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper
1. Combine the raspberries, shallots, broth, vinegar, honey, mustard, garlic, and olive oil in a food processor or blender and puree.
2. Pour the mixture through a fine-mesh strainer into a bowl to remove the seeds; discard the solids in the sieve. Season with salt and pepper.
3. Use right away or transfer to a glass jar with a lid. This keeps, covered, in the refrigerator for about 5 days. Simply shake to blend.
Calories 30 - Total Fat 2g - Saturated Fat 10g - Carbohydrates 3g
Protein 0g - Dietary Fiber 0.5g - Sodium 35mg