Strawberry & Spinach Salad

Strawberry & Spinach Salad

• 16 cups baby spinach
• 3 cups strawberries, sliced

Dressing

• 1/4 cup vegetable oil
• 1/4 cup seasoned rice vinegar (can be found at Asian markets, or in the Asian section of supermarkets)
• 3 tablespoons red onion, finely minced
• 3 tablespoons white wine vinegar 
• 2 tablespoons honey
• 1/4 teaspoon smoked paprika
• 1 1/2 teaspoons toasted sesame seeds
• salt & pepper

Whisk all the dressing ingredients together until combined. Toss the spinach and strawberries with the dressing right before serving.

Salad portions are large enough to be considered a main dish. The picture above is of ONE serving. One serving of the dressing is 3 tablespoons.

Serves 4

Asian Glazed Chicken

Asian Glazed Chicken

• 4 chicken thighs, boneless, skinless
• Pam spray oil
• 1/2 cup water
• 2 t. Sriracha (more or less to taste)
• 1/4 cup balsamic vinegar
• 1/4 cup low-sodium soy sauce
• 2 tsp sugar
• 2 cloves garlic, minced
• 1 t. ginger, grated
• 1 T. scallions, chopped
• 1/2 t. sesame seeds

1. Brown the chicken over high heat in a large, heavy saucepan lightly sprayed with Pam. About 3-4 minutes. It doesn't need to be cooked- just browned.
2. Combine the water, sriracha, balsamic, soy sauce, sugar, garlic, and ginger in a small bowl. Pour over the browned chicken. Bring the sauce to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
3. Remove the cover, bring the sauce to a boil, and allow it to reduce down for 8-10 minutes on medium-high heat. Watch the sauce carefully so it doesn't burn, and turn the chicken occasionally. 
4. Once the sauce has reduced down (will be about the consistency of maple syrup), transfer the chicken to a platter, drizzle with the sauce, and top with the sesame seeds and scallions.