Chicken Strawberry Spinach Salad with Ginger Lime Dressing

2 teaspoons corn oil
1 skinless, boneless chicken breast half -cut into bite-size pieces
1/2 teaspoon garlic powder
1 1/2 tablespoons mayonnaise
1/2 lime, juiced
1/2 teaspoon ground ginger
2 teaspoons milk
2 cups fresh spinach, stems removed
4 fresh strawberries, sliced
1 1/2 tablespoons slivered almonds
freshly ground black pepper to taste

Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
In a bowl, mix mayonnaise, lime juice, ginger and milk. Arrange spinach on serving dishes. Top with chicken and 

strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve. Serves 2.

Thank you Carla Harrold

Spinach Salad with Warm Maple Dijon Vinaigrette

Spinach Salad with Warm Maple Dijon Vinaigrette

1/4 cup Maple Syrup
3 tablespoons cider vinegar
4 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves, minced, or 1/2 tsp. dried thyme leaves
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup 100% Extra Virgin Olive Oil
1 (6 oz.) bag fresh baby spinach leaves
1 small unpeeled red apple, cored and thinly sliced
1/2 cup crumbled blue cheese
2 tablespoons crumbled cooked bacon or real bacon bits

WHISK together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened. COMBINE spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30 to 45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.


Recipe Courtesy of Carla Harrold