When one of my lovely girlfriends visited me awhile back, I made this salad for lunch. It’s quite easy, and the combination of cantaloupe, avocado, prosciutto, and pine nuts is amazing. Gone, gone, gone!
6 cups baby spinach
1 lb grilled chicken tenderloins, sliced thin and chilled
4 cups diced cantaloupe
2 avocados, diced
4 oz prosciutto, chopped
1/4 cup diced red onion (optional)
2 oz pine nuts
Dressing suggestion: Ken’s Steakhouse Lite Raspberry Walnut Vinaigrette (yes, I’m recommending it again)
1) Prepare each salad as follows: spread spinach on plate and top with chicken, cantaloupe, avocado, prosciutto, red onion, and pine nuts; serve with dressing of your choice
Now wasn’t that easy?
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/05/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).