Make a healthy Spinach Salad with Asparagus, Chicken and Raspberries - this recipe includes an amazing raspberry dressing.
The nice thing about this particular salad is that it can be prepared the day before, refrigerated, and then assembled just prior to serving time.
FOR THE DRESSING
1 cup fresh or frozen raspberries, thawed
3 tbsps. red wine vinegar
2 tsps. sugar
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup oil
FOR THE SALAD
2 tbsps. oil
1 lb. boneless, skinless chicken breasts cut into strips
18 fresh asparagus spears, cut into 2 inch pieces
6 cups fresh spinach leaves
2 peaches, sliced, optional
1/2 cup fresh raspberries
In a blender or food processor, combine all the dressing ingredients except the oil and blend until smooth.
Continue to blend the above mixture while gradually adding the 2/3 cup of oil.
Cover and refrigerate.
Heat 1 tbsp. of oil in a large skillet over medium-high heat.
Add the chicken and cook until the chicken is no longer pink (about 5 minutes).
Remove cooked chicken from pan.
Heat the remaining 1 tbsp. oil.
Add the asparagus and cook and stir for about 2 to 3 minutes, or until asparagus is crisp-tender.
Refrigerate chicken and asparagus for about 1 to 2 hours.
Just before serving, arrange the spinach on 6 individual serving plates. Top with the chicken and the asparagus.
Garnish with peach slices (optional) and the fresh raspberries.
Spoon dressing over salad.
Makes 6 servings.