Recently several members of my family started to cut carbs and lost weight because of diet modifications and exercise. They became the do you want chicken and salad or salad and chicken tonight for dinner crew. It reminded me of the old Monty Python “Spam and Eggs” skit. Either way you say it they’ve started living off of salads and chicken. I’m hoping this recipe will give them another salad idea.
I love salad and most days of the week, especially in the summertime when it’s hot, I will eat a salad. My salad needs lots of toppings. I can’t just throw some iceberg lettuce in a bowl and consider it done (although you can’t beat iceberg lettuce as a vessel for my favorite homemade Thousand Island dressing). This loaded spinach salad checks off all of the boxes for what a great salad should have – fresh greens, lots of crunchy toppings, and a delicious dressing.
I made roasted beets in my pressure cooker and sliced them up to use as a salad topping. They were a great addition to this loaded spinach salad as was the scoop of chicken salad I topped it with. Another great topping would be grilled chicken fresh from the George Foreman Grill.
Try this loaded spinach salad today with your favorite salad dressing. I have a recipe for a Kale Salad that is topped with my homemade Maple Vinaigrette that you may also want to check out. Salad, it’s what’s for dinner four to five days of the week at my healthy family members’ house.
In a large salad bowl add baby spinach leaves, and as many of the following toppings as desired: shredded carrots, raw broccoli pieces, diced pears, diced red bell peppers, dried cranberries, candied pecans, cheese of your choice, beet slices, and chicken (grilled, sauteed, whatever you like).
Top your salad with dressing and enjoy. For this salad I used honey mustard, but balsamic, poppy seed, or lemon vinaigrette would be great too.