Sexy Salad: Spinach and Chicken with Tarragon Vinaigrette
Right now I have a large Ziploc bag full of fresh herbs in my produce drawer and barely a thought in my mind of what to use them for. They’re left over from our Valentine’s Day steamed mussels, which included tarragon, chives, parsley and thyme. So, last night while I was running on the treadmill (and shaving two whole minutes off my 2-miler!) I started thinking about easy ways I can use these delicious flavors- and what came to mind was so simple, yet exciting…salad dressing! I know I know, salad doesn’t sound exciting, but it can and should be, because its super healthy, and if you put some thought into some creative salad ideas, you’ll find yourself actually craving them. Salads are also a fantastic way to use up leftovers or things you may have even forgotten were in there. So anyway, last night I whipped up some delicious tarragon vinaigrette and served it on top of some fresh veggies, parmesan cheese and leftover chicken. Toasted up some sesame seed baguette with a smear of Smart Balance, and voila! A delicious and healthy dinner for me to munch on while watching (and amazing episode of) Glee!
hot tip: chop up twice the amount of veggies and put some in a Tupperware container to bring to work for a nutritious lunch the next day! I like to keep a few tiny jars (pignoli nuts, mustard, and capers jars work well) in the cabinet to0, for bringing in the salad dressing.
- 2 TBSP minced onion
- 1 tsp dijon mustard
- 8 tsp white vinegar
- 2 TBSP finely chopped tarragon
- 1 TBSP finely chopped chives
- pinch of sugar
- 1/2 Cup olive oil
- 1/4 Cup walnut oil
- Salt and pepper, to taste
Mix all ingredients together except for the oils in a small bowl. Mix the oils together and whisk them into the other ingredients until well blended. Season with salt and pepper.