Red, White & Bleu Spinach Salad

By: Tracy Noerper
By: Tracy Noerper

Ingredients

1 (15-ounce) can of chickpeas (garbanzo beans), rinsed and drained well
2 teaspoons olive oil
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package fresh baby spinach, thoroughly washed
1 Red Delicious apple, thinly sliced
1 cup freshly slice white button mushrooms
3 ounces crumbled bleu cheese

Directions

1. Preheat oven to 350 degrees.
2. Toss chickpeas with 2 teaspoons oil; spread in a single layer on a baking sheet lined with parchment or sprayed with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until browned and toasted. Cool in pan on a wire rack 20 minutes.
3. Whisk together 1/4 cup olive oil, vinegar and next 3 ingredients (through black pepper) until well blended. Layer spinach and remaining ingredients in a bowl; top with roasted chickpeas. Drizzle with vinaigrette and toss to coat.

Yields 4 servings

Nutritional analysis per serving
Calories 400
Fat 22g
Saturated Fat 6g
Sodium 642mg
Carbohydrate 38g
Fiber 7g
Protein 13g
Calcium 221mg
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