We love guest bloggers here at CPM. We also love salads, and our sister is the queen of salads! Enjoy this guilt free recipe from Theresa’s kitchen.
GUILT-FREE SPINACH SALAD
Makes 2 dinner portions
4 c spinach leaves
8 oz chopped baby Bella mushrooms
1 jalapeño pepper, seeded and chopped
2 peeled hard-boiled eggs
1-2 Grilled chicken breasts
3-4 Tablespoons water
Sautée pepper and onions in a non-stick pan without oil or butter about 5 minutes, stirring frequently over medium high heat. Add 3-4 T water, cover and turn down to simmer. Simmer 7-9 minutes and turn off heat.
2 T cider vinegar
1 T fresh squeezed lemon
1/2 t red pepper flakes
1/2 t cumin
Mix together and let sit for an hour, then add:
1 T flax seed oil (substitute if desired with other oil)
Adjust to desired taste
Toss spinach leaves with dressing.
Top with: sliced chicken, mushroom mixture (drizzle remaining broth from mushrooms on salad), hard-boiled egg, tomatoes (optional) and sprinkle a little chili powder on top.