Spinach Salad with Chicken and Pineapple

Ingredients:

5 chicken leg/thigh pieces, scored

salt and pepper TT

2 T oil

1 lb chorizo

1 pineapple, diced

2 bunches spinach, washed and chopped

¼ C white wine vinegar

½ C olive oil

salt and pepper TT

Instructions:

Preheat oven to 375 degrees.

Preheat a large sauté pan over high heat. Season the chicken. Add 2 T oil to hot pan. Add chicken and brown well. Add chorizo, break up and brown.

Transfer to a braising pan. Cover and cook for 45 minutes.

Meanwhile, combine pineapple and spinach.

Wisk together vinegar, oil, salt and pepper.

When chicken is done, remove the meat from the bone with a fork and put over spinach and pineapple.

Drizzle with dressing and serve.

Spinach Salad with Peanuts and Oranges

Ingredients:

3 large russet potatoes, medium diced

2 T Oil

1T Salt

1 t pepper

2 bunches spinach

2 T Oil

1 yellow onion, sliced

1 head garlic, peeled and sliced

1 t. salt

½ t. pepper

2 lemons, juiced

3 bell peppers, julienned

2-3 oranges, cut into bite sized chunks

2/3 C. peanuts

Instructions:

1. Preheat oven to 375.

2. Toss potatoes with 2 T oil, 1 T salt, 1 t pepper. Roast in oven for 30 minutes or until golden brown.

3. Wash spinach, dry, and cut into bite-sized pieces.

4. Preheat sauté pan, add 2 T oil and heat, then add onion and garlic. Brown well, but don’t burn! Caramelize for 15-20 minutes over medium heat, stirring frequently.

5. Remove onions and garlic, then add the lemon juice to the pan. Scrape the pan with a wooden spoon. This is the salad dressing.

6. In a bowl, combine the spinach, caramelized onions & garlic, roasted potatoes, oranges, bell peppers & peanuts, and drizzle the dressing over it.