Peanut Spinach SaladPrint Recipe
Three handfuls of baby spinach
3 tablespoons Ken’s® Steakhouse Lite Raspberry Pomegranate Dressing
1 boiled egg
4 plum tomatoes
¼ cup diced, cooked chicken
3 tablespoons dry roasted peanuts
2 tablespoons shredded parmesan cheese
- Heat Dressing in microwave for about 15 seconds. Drizzle over spinach and toss to cover and slightly wilt the spinach.
- Cut egg in four quarters, sliced lengthwise and place like spokes in a wheel on top of the spinach.
- Slice the strawberries and place on top of the salad. Place the tomatoes around the edge of the plate.
- Sprinkle the chicken, peanuts, and cheese on top of the salad.