College Kitchen

FOR THE DRESSING

INGREDIENTS
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

DIRECTIONS
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

FOR THE SALAD

INGREDIENTS:
6 oz. bag of baby spinach leaves
10 oz. package of pre-cooked and sliced chicken breasts (Purdue works well)
1 cucumber peeled and sliced

DIRECTIONS:
Heat the chicken on a grill pan for 4-5 minutes and let it cool down before topping your salad. Rinse spinach leaves and top with cucumbers. Add desired amount of dressing and you’re ready to eat!