CRAZYCOOKER
New member
Ingredients
1/2 cup Refrigerated Hidden Valley® Original Ranch
2 tablespoons each coarse ground prepared mustard and honey
1 tablespoon cider vinegar
4 cups fresh spinach leaves, washed
1 can (15 oz.) whole beets, drained and quartered
1 can (11 oz.) mandarin oranges, drained
2 cups shredded rotisserie chicken
1/2 cup sliced red onion, cut in 2-inch pieces
Dry roasted pumpkin or sunflower seeds
Preparation
Stir together dressing, mustard, honey and vinegar; refrigerate. Place spinach on salad plates. Combine remaining ingredients in salad bowl and toss with dressing. Divide beet mixture evenly among plates and top with pumpkin seeds. This salad will be colorful and the dressing will be a pale beet color.
OR:
For a composed salad, arrange the following on each of the four salad plates, 1 cup spinach leaves, 16 pieces of beet, 1/4 cup mandarin oranges, 1/2 cup chicken and 2 tablespoons red onion. Drizzle 2 tablespoons dressing over each salad and top with pumpkin seeds.
Makes 4 servings.
1/2 cup Refrigerated Hidden Valley® Original Ranch
2 tablespoons each coarse ground prepared mustard and honey
1 tablespoon cider vinegar
4 cups fresh spinach leaves, washed
1 can (15 oz.) whole beets, drained and quartered
1 can (11 oz.) mandarin oranges, drained
2 cups shredded rotisserie chicken
1/2 cup sliced red onion, cut in 2-inch pieces
Dry roasted pumpkin or sunflower seeds
Preparation
Stir together dressing, mustard, honey and vinegar; refrigerate. Place spinach on salad plates. Combine remaining ingredients in salad bowl and toss with dressing. Divide beet mixture evenly among plates and top with pumpkin seeds. This salad will be colorful and the dressing will be a pale beet color.
OR:
For a composed salad, arrange the following on each of the four salad plates, 1 cup spinach leaves, 16 pieces of beet, 1/4 cup mandarin oranges, 1/2 cup chicken and 2 tablespoons red onion. Drizzle 2 tablespoons dressing over each salad and top with pumpkin seeds.
Makes 4 servings.
