A new take on Spinach Salad

Not exactly the sexiest of titles, but bear with me. I know you're probably all 'kale this, kale that' and I was too until I recently made this salad because we were out of kale. Yes, spinach is to kale what Tab is to Diet Coke, but I anticipate a comeback. It's time to revisit the 80's my friends.

During my recent cabin in the woods vacay (read about it here), it was lunchtime and the thought of driving into town was not happening. We had a few things in the fridge, but what to make was the question? Well! Let me just say that whoever came up with the expression "necessity is the mother of invention" sure got that right!

This salad was so good, there was much 'mmm-ing' and 'are you going to finish yours?' that I decided I needed to recreate it outside of the cabin environment to see if it really is that good. It is. Salty, slightly sweet, savory, creamy and crunchy – all around outstanding.


Baby Spinach 

Feta Cheese ( I cut a few thick slices from the block then crumbled it)

Shredded Chicken (we had some left over rotisserie chicken, so I used less salt in the dressing since they are high in sodium)


Pita Chips

Olive Oil

Balsamic Vinegar

Salt & Pepper

The dressing is 4 parts oil to 1 part vinegar and S & P to taste. Toss the whole jam together based on how much of each thing you like and voila!




So, I started this post thinking I had taken more photos… Very lame food post in that there is no after photo, but hopefully I've enticed you to give it a whirl. In your salad spinner.


Happy Monday lovelies!

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