A Hearty Salad as a Meal
We had this delicious salad as our meal last night. It was created out of a hankering for roasted red onions. The end result was outstanding. I added some cherry tomatoes and artichoke hearts to the roasting process, because…why not. Sliced chicken breast and goat cheese crumbles were thrown in as well to make the salad a full meal.
Because one of our family members (think the 15-year boy) still hasn’t discovered the joy of vegetables, I made some cornbread muffins with ham, cheese and jalapeno as an accompaniment. I don’t cater to the whims of each family member, but I often try to have something that I know will appeal to all.
- 10-12 ounces fresh spinach
- 3 cooked chicken breast (cooked on indoor grill pan, outdoor grill or poached)
- 1 pint cherry tomatoes
- 8 ounces artichoke hearts (frozen or canned, not marinated)
- 2 red onions
- 2 ounces crumbled goat cheese
- 1/3 cup olive oil
- Juice from 1/2 lemon
- 2 cloves garlic, minced
- 1 tsp thyme (fresh or dried)
- Preheat oven to 400'
- Mix dressing ingredients and set aside.
- Peel and slice top off of onions. Shave root end carefully, making it as level as possible, but keeping end in tact.
- Slice almost all the way through the onion, cutting into eighths. Don't cut all the way through. Stop just before you reach the the root end.
- Place onions on aluminum foil lined, rimmed baking sheet. Stir your dressing so that the garlic and thyme aren't settled at bottom of container and drizzle with 1/2 of the dressing. You want to make sure you have some of the garlic/thyme on the onions.
- Toss remaining dressing in a bowl with tomatoes and artichoke hearts.
- Roast onions for 20 minutes.
- After 20 minutes, add tomatoes and artichoke hearts to pan and put back in oven for another 20 minutes.
- While this is cooking and making your home smell wonderful, slice your chicken breasts
- After vegetables have cooked, let them cool for 10-15 minutes.
- Place spinach in your bowl, top with chicken and cooked vegetables. Sprinkle with crumbled goat cheese.
- The oil and juices from the cooked vegetables provided all the additional dressing we needed on our salad. If you need more, whisk 1/4 cup olive oil with juice from 1/2 lemon and 2 TB sherry vinegar and serve it alongside the salad.