A Pampered Chef salad recipe, they have such good ones. Don’t let the dressing recipe scare you, it’s really very easy.
1/3 cup mayonnaise
2 tablespoons mustard
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 small clove garlic, pressed
1 (6 oz) package fresh baby spinach leaves
2 cups diced roasted chicken (I used 1 large barbequed chicken breast)
1 cup diced celery
2 medium Red Delicious apples (I used Braeburn this time, not really a fan of Red Delicious)
1/2 cup chopped red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecan halves (I used almonds. Toasting is easy, just microwave the nuts for a minute at a time, stirring after each minute, until the nuts become very aromatic and start to brown slightly, I think it took about 3 minutes to do the almonds this time.)
For dressing, zest 1 orange to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine zest, mayonnaise, mustard, sugar, salt, pepper and garlic and whisk until smooth. While continuously whisking, slowly add orange juice in a thin, steady stream until smooth and well blended.
For salad, place spinach in large bowl. Dice chicken and celery. Cut apples in half, remove stems and seeds, cut each half into 4 wedges and cut wedges into small pieces. Chop onion. Layer chicken, celery, apples, onion, cranberries and pecans over spinach. To serve, drizzle dressing over salad and toss to coat.