arugula & spinach salad with cherry vinaigrette

Recipe by
Stefanie Bouchard
Kenai, AK

This salad is such a delightful treat! The cherry vinaigrette is amazing, the arugula provides the best pop of flavor, and the colors are divine! Using pre-cooked chicken (or even rotisserie if you're short on time), this salad literally takes about 5 minutes to throw together. Lots of bang for your buck with this beauty! This salad makes a great match with a Sauvignon Blanc wine.

yield 4 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For arugula & spinach salad with cherry vinaigrette

  • FOR THE CHERRY VINAIGRETTE:
  • 3-4 Tbsp
    cherry preserves (i use bonne maman)
  • 2-3 Tbsp
    extra virgin olive oil
  • 1-2 Tbsp
    white wine vinegar
  • to taste
    pepper and kosher salt (i usually end up with about 1 tsp of salt)
  • FOR THE SALAD:
  • 4-5 c
    baby arugula
  • 3-4 c
    baby spinach
  • 2 c
    cooked chicken cut into 1 1/2 inch cubes
  • 1/8 c
    pine nuts (you can toast in a dry pan if you wish)
  • 3 Tbsp
    dried cherries
  • 1/3-1/2 c
    shaved parmesan/fontina cheese (i'm obsessed with sartori tuscan reserve blend)

How To Make arugula & spinach salad with cherry vinaigrette

  • 1
    Put all ingredients for the cherry vinaigrette into a medium bowl and whisk until well blended. Pour into a decorative bowl and set aside. All components of this vinaigrette are flexible! Add more cherry preserves if you like, or more vinegar if that floats your boat!
  • 2
    Tear the spinach and arugula into rough pieces and arrange on a large tray. Sprinkle your pine nuts, dried cherries, and cheese shavings over the top of the greens.
  • 3
    Arrange the chicken down the center of the salad. Serve with the vinaigrette on the side, and a small bowl of extra cheese shavings if you're that type of person (I am!! LOL!!).

Categories & Tags for Arugula & Spinach Salad with Cherry Vinaigrette:

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