Spinach and smoked chicken salad - bon appetit
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Drained oil-packed sun-dried tomatoes, chopped |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Fresh lemon juice |
| ¾ | cup | Olive oil |
| ¼ | cup | Chopped shallots |
| 2 | Pancetta slices or thick bacon | |
| 6 | cups | Fresh spinach leaves |
| 6 | ounces | Smoked chicken or turkey, sliced |
| ½ | cup | Crumbled blue cheese |
| Croutons | ||
Directions
DRESSING
SALAD
FOR DRESSING: Combine first 3 ingredients in processor and process to finely chop tomatoes. Blend in oil. Transfer to bowl. Mix in shallots. (Can be made 1 day ahead. Cover and chill. Before using, bring to room temperature and whisk to blend.) FOR SALAD: Cook pancetta in heavy small skillet over medium-high heat until crisp. Drain on paper towels. Toss spinach with enough dressing to coat. Divide between plates. Fan chicken atop spinach. Top with pancetta and cheese. Garnish with croutons. Serve, passing more dressing separately.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>