We’ve had a long weekend full of yard work and wanted a quick, delicious, and healthy lunch to help us power through the day.  For the last month, we’ve been spending most of our free time trying to remove honeysuckle from our stream bank.  It’s very invasive and took over most of the surrounding area.

The guys ripping out honeysuckle.

Some of the bank is now cleared and we can enjoy the view of the stream.

Needless to say, it has been a lot of work but will be paying off when we have a fence installed tomorrow and can enjoy a bigger feeling, beautiful backyard.

You can definitely adjust what you put on the salad.  Exact measurements aren’t needed- what’s below is only a guideline.  The flavors were a perfect match up for the dressing!

Ingredients:

For the Dressing:
-1/2 Cup Olive Oil
-1/4 Cup Balsamic Vinegar
-1 Garlic Clove, minced
-1 Tablespoon Dijon Mustard
-1 teaspoon Thyme
-2 teaspoons Honey
-Salt and Pepper to taste

For the Salad:
-3 Cups Spinach
-1 Cup Grilled Chicken, chopped
-Corn
-Chickpeas
-Cheddar Cheese (shredded or cut into tiny cubes)
-Tomato, sliced
-Gala Apple, chopped
-Sliced Almonds
-Roasted Pecans

For the dressing, shake all ingredients in a mason jar (or other container that can be sealed.)  Store sealed in the fridge until ready to use.

Layer salad ingredients on a chilled plate and drizzle with the dressing.  Enjoy!

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