Serves 6-8
2 (5 oz.) bags of washed, clean SpinachFarfalle pasta
(1 lb. Box), cooked and drizzled with olive oil, cooled
1/2 carton rinsed cottage cheesehandful of grape tomatoes
1 red pepper, sliced into strips
1/2 lemon, juiced
1 lg. Breast chickencook chicken in olive oil and lemon juice over medium heat; 5 minutes per side; cool and shred chicken for salad.
Optional Additions: strawberries, bacon bits, craisins, feta cheese, almondsRaspberry
Garlic Vinaigrette Dressing:
3/4 cup red wine vinegar
3/4 cup olive oil2
1/2 Tbs. Raspberry jam
3 tsp sugar
1/2 tsp salt
1/4 tsp each of thyme & rosemarya pinch of fresh cracked pepper
2 cloves garlic, minced
1/4 small yellow onion, minced
Prep salad ingredients and toss together right before serving; watch to make sure you add equal parts spinach & pasta; you may end up with extra pasta (for tomorrow's supper). Mix dressing ingredients in blender and store in the refrigerator overnight. Before serving, pulse dressing and pour into bottle. The dressing should be added right before serving, so the spinach does not wilt. Enjoy!
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