Yesterday I really wanted to try out that Feta cheese on a salad with the organic baby spinach I bought. So to the spinach I added a ladle full of the white chicken chili I made Monday night. I diced up some sweet onion & sprinkled with Feta cheese, a little sea salt and pepper.
I was trying to come up with a dressing to add to the spinach first. Found one online that sounded good….zesty honey and lime. It didn’t turn out quite to be what I wanted, so I kept throwing things in to get it to the flavor I was looking for. I was using a small jelly-size canning jar, and everytime I added ingredients I put on the lid and shook it up.
These are the approximate amounts that I ended up with:
1/4 cup lime juice
1/4 cup safflower oil
1/4 cup red wine vinegar
3 T honey
1 1/2 tsp minced garlic
squirt of horesradish mustard
a little bit of filtered water
shake in closed jar & chill.
I don’t know that I’m 100% thrilled with the results. It was quite acidic at first, so next time I would cut back on the vinegar. I looked it up online and found that salt will cut the acidity back, so I added more and it did seem to help. Since it was zesty honey & lime dressing, I think I might omit the red wine vinegar altogether or cut it back to only 1-2 tsp at most.
Anyone have a dressing similar & have ideas for what else I could add? I did go ahead and use a tablespoon of the dressing and shake it with the spinach leaves in a closed tupperware container before adding the other ingredients.
The end result was this chicken chili feta salad. It was really tasty, but needed more FETA!!