Spinach Salad With a Fig Balsamic Vinagarette
June 6, 2008
A perfect salad for a summer evening . I was so anxious to try this salad after I saw my friend Cherie having it for lunch one day. The smell of the Fig balsamic vinegar made my mouth water. It has a wonderful sweet flavor. This recipe was so easy, healthy and quick for a weeknight supper that I decided to take it a step further and double the dressing recipe so I could marinate it with chicken, grill it on the Q and serve it sliced on top of my salad. Yum! Yum! Please Enjoy!! Click here to learn about the benefits and history of the fig.
Click here for more recipes using fig balsamic vinegar.
- 1 bunch or 1 package fresh spinach leaves cleaned, stems removed
- ½ basket cherry tomatoes – halved
- ¼ cup or more Pine nuts
- Fresh shaved parmesan cheese
For the dressing:
- 4 tbsp. extra virgin olive oil
- 2 tbsp. fig balsamic vinegar
- 2 shallots chopped finely
- Salt and fresh pepper
Combine all ingredients for your salad in a large bowl. Combine all your ingredients for your dressing and wisk thoroughly. Pour over over salad and toss with tongs.
If you would like to add grilled chicken to your salad simply double the dressing marinade and divide into separate containers. Pound your boneless and skinless chicken breasts lightly – marinate in dressing for one hour prior to grilling. After grilling let the chicken rest for 10 minutes before slicing onto your salad.
Serves: 4
Total time: 15 minutes – with grilled chicken: 1 hour
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