Orange-Balsamic Vinaigrette (recipe below)
1 6-oz. pkg. fresh baby spinach or 8 cups fresh baby or torn spinach and/or assorted torn greens
2 cups quartered or sliced strawberries and/or whole blueberries
8 oz. hickory-smoked cooked chicken or turkey, cut into bite-size pieces or 1-1/2 cups chopped cooked chicken or turkey
4 oz. Gruyere, Swiss, Gouda, smoked cheddar and/or Edam cheese, cut into bite-size strips
1 cup fresh enoki mushrooms and/or sliced fresh button mushrooms
1/2 cup loosely packed fresh Italian (flat-leaf) parsley leaves, snipped (1/4 cup)
Freshly ground black pepper
1. Prepare vinaigrette. Cover and store in refrigerator while preparing the salad.
2. For salad: Place spinach on a large serving platter or divide among individual dinner plates. Arrange strawberries, chicken, cheese and mushrooms on spinach. Top with parsley.
3. Shake vinaigrette; pour over salad. Top with pepper. Makes 4 to 6 main-dish salads.