1 (8 ounce) clamshell Cut 'N Clean Greens IRONman Spinach and Beet Greens Salad
3 tablespoons toasted slivered almonds
6 tablespoons sweetened dried cranberries
3 tablespoons crumbled blue cheese or Gorgonzola
1 (11-ounce) can mandarin orange segments, drained
9-12 ounces skinless, boneless chicken breasts, grilled and sliced on the diagonal
Garnish: snipped chives
1/4 teaspoon paprika
4 teaspoons granulated sugar
1 tablespoon white wine vinegar
1 tablespoon apple cider vinegar
1/4 cup olive or canola oil
Dash of salt
1 tablespoon toasted sesame seeds
2 teaspoons minced fresh onion
Make the dressing: In a deep bowl, combine paprika, sugar, vinegars, oil and salt. Whirl with an immersion blender until well combined and sugar is dissolved. If you dont have an immersion blender, use a regular blender, or simply put the ingredients in a jar and shake well, or whisk together until sugar is dissolved. Stir in sesame seeds and minced onion.
Assemble the salad: In a large salad bowl, place IRONman Spinach and Beet Greens Salad. Pour dressing over and toss until leaves are coated evenly. Divide salad among 3 large dinner plates. Sprinkle each salad with 1 tablespoon almonds, 2 tablespoons cranberries, 1 tablespoon blue cheese, 1/3 of mandarin segments and 1/3 of grilled sliced chicken. Garnish with snipped chives.
Makes 3 main-dish servings. (If you want to serve it as a side dish, omit the chicken and divide among 6 salad plates.)
Substitution ideas: Substitute toasted pine nuts or toasted sunflower seeds for the almonds. Substitute dried cherries for the dried cranberries and toasted pecans for the almonds. If you dont have cider vinegar, use all white wine vinegar.
Note: Do not dress the salad ahead of time or it will wilt; dress it right before serving. And do not combine nuts and cranberries in the salad bowl; they fall to the bottom and do not get evenly distributed on the plates then.
Photo by Maryam Nikkhah, vcfoto.com