WKYT - Chef Walter - Recipes

Super Food SaladMonday, January 18, 2010


1 pkg baby spinach
1 cup grape tomatoes
1/2 cup almonds
1 cup frozen, hulled edamame beans, thawed
2 or 3 boneless, skinless chicken breasts, broiled and sliced (optional)
low fat Italian dressing


Remove stems from spinach and place in an attractive salad bowl. You may cut the tomatoes in half or leave whole and sprinkle over spinach. Toast almonds, cool and coarsely chop. Scatter over tomatoes. Scatter on edamame. Bring to the table like this. Add dressing and toss for maximum dramatic effect.


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