What a light and refreshing salad to have for dinner tonight. I loved how the dressing was so light and yet had so much flavor all at the same time. Next time I might even throw some feta cheese on top of the salad for even more taste. This was so easy, as you can get most of it cut up (except the apples) early in the day and you can even make the dressing ahead of time. Then just chop the apples and throw together the salad.
4 cups fresh spinach leaves
A handful of Italian parsley leaves (not the American curly kind)
1/2 cucumber,thinly sliced
1/2 - 3/4 cup chopped walnuts, toasted
2 chicken breasts, grilled and sliced
1 red apple
1 Tbsp lemon juice
* (To toast walnuts, just place chopped walnuts into a dry skillet and turn heat onto med-high. Stir and toast until the walnuts begin to turn a toasty brown)
4 Tbsp olive oil
juice of 2 oranges
zest of 1 orange
2 Tbsp sour cream
To assemble salad:
Wash and drain the spinach and parsley leaves. Place spinach on the salad plate and place parsley on top of that, scattered about the salad. Top with the cucumber and the walnuts. Arrange chicken slices on the top of the salad.
Core the apple and cut into half. Cut the halves into slices and brush them with fresh lemon juice to prevent discoloration. Arrange the apples over the salad.
Mix all dressing ingredients together and shake well. Pour over salad. Serve with orange wedges for squeezing over the salad.