Red, White & Bleu Spinach Salad
This refreshing summer salad is perfect for picnics and light lunches. Spinach, apples and bleu cheese provide much-needed vitamins and minerals, and the vibrant colors will lighten any table.
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PREP TIME: 10 minutes
COOK TIME: 45 minutes
SERVINGS: 4
TOTAL TIME: 55 minutes
Ingredients
1 (15-ounce) can of chickpeas rinsed and drained well (garbanzo beans)
2 teaspoons olive oil
1⁄4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1⁄4 teaspoon freshly ground black pepper
1 (10-ounce) package fresh baby spinach, thoroughly washed
1 Red Delicious apple, thinly sliced
1 cup sliced white button mushrooms
3 ounces crumbled bleu cheese
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Instructions
Preheat oven to 350˚.
Toss chickpeas with 2 teaspoons oil; spread in a single layer on a baking sheet lined with parchment or sprayed with cooking spray. Bake at 350˚ for 25 to 30 minutes or until browned and toasted. Cool in pan on a wire rack 20 minutes.
Whisk together 1/4 cup olive oil, vinegar and next three ingredients (through black pepper) until well blended. Layer spinach and remaining ingredients in a bowl; top with roasted chickpeas. Drizzle with vinaigrette and toss to coat.