Healthy Spinach Salad with Kathleen Splane
2 cups torn raw spinach
3/4 cup sliced celery
1/4 cup sliced green onions
1/2 cup raw snow peas
1 medium tomato or 1 cup cherry tomatoes
1 cup seedless grapes
1/2 pound cooked shrimp or 8 ounces grilled chicken breast
2 cups cooked bowtie or rotini noodles
1 tablespoon chopped fresh parsley. Can also use basil.
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 packages artificial sweetener. Can also use 4 teaspoons sugar.
Cook noodles according to package directions, but do not add salt to water.
Drain, rinse and cool.
Place all dressing ingredients in pint jar, close with lid and shake well
Place torn fresh spinach in large salad bowl. Chop celery and green onions.
Slice fresh tomato into small wedges or cut cherry tomatoes into halves.
Wash grapes and snow peas and add all to salad bowl.
If using fresh or frozen shrimp, remove peels and veins. If using chicken, cut into bite-size pieces using separate cutting board. Add to salad bowl.
Place drained and cooled pasta in salad bowl. Shake dressing well and pour over salad. Toss with salad tongs or 2 large spoons.