Wednesday , September 20 2017
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Spinach Salad with Honey Mustard Dressing

Fresh salad for a light lunch that can be beautifully packed in a mason jar. Add grilled chicken or fish for a complete meal on-the-go.

Yield: Makes 2 servings

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