Spinach Salad with Honey Mustard Dressing

Ingredients

• Dressing:
• 3 tablespoons – honey
• 3 tablespoons – balsamic vinegar
• 1 tablespoon – Dijon mustard
• 1 clove – garlic
• 6 tablespoons – extra virgin olive oil
• 3/4 teaspoon – salt
• 1/4 teaspoon – ground pepper
• Salad:
• 1 cup – grape tomato, halved
• 2/3 cup – cucumber, cubed
• 4 ounces – grilled chicken breast, sliced
• 1/2 cup – jarred roasted red pepper, diced
• 2 cups – baby spinach, torn into bite sized pieces

Directions

Add all dressing ingredients into a blender and mix, or add ingredients to a bowl and use immersion blender to make dressing. Set aside. In two pint sized mason jars, build salad by adding the following into each jar in the following order: 1 ½ tablespoons honey mustard dressing, ½ cup grape tomato, 1/3 cup cucumber, 2 ounces grilled chicken, ¼ cup roasted pepper, 1 cup baby spinach. Close lid to jar and store up to 3 days. When ready to eat, unscrew lid, shake out all ingredients into a bowl and enjoy!

Note: Store extra dressing in a sealed container in the refrigerator up to one week.

Recipe provided courtesy of the National Honey Board