4 Aug 2010
|Tarragon dressing||1⁄2 Cup (8 tbs)|
|Fresh spinach leaves||1 Pound, washed, dried and torn to make about 4 cups|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Zucchini||1 Small, thinly sliced|
|Green onions||3 , thinly sliced|
|Alfalfa sprouts||1 Cup (16 tbs)|
|Whole chicken breast||1 Large, cooked, deboned, skinned and cut into 1 x1/4 inch strips|
|Tomatoes||2 Medium, cut into wedges|
1. Prepare Tarragon Dressing.
2. Place spinach, mushrooms, zucchini, onions and alfalfa sprouts in large bowl; toss lightly. Arrange chicken and tomatoes over spinach mixture. Pour dressing over all.
Florentine Salad Recipe