Contributed by www.foodland.gov.on.ca/conrecipe

Ingredients

1 bunch Spinach, washed, stems removed
1 Tbs Vegetable Oil
1/2 lb Mushrooms, thinly sliced
1 lb Asparagus, trimmed
1 lb Chicken Breasts (or 1 pkg of Firm Tofu)
Tomatoes for garnish (optional)

For Herbal Vinaigrette:
1/4 C White Wine Vinegar
1/4 C Extra Virgin Olive oil
2 Tbs chopped Taragon (or 2 tsp dried)
1 tsp Salt
1/4 tsp Black Pepper
1/4 C Vegetable oil
1 clove Garlic, minced
2 tsp Dijon Mustard
1 tsp Sugar (or honey)

Instructions

Shake off spinach, tear into bite-sized pieces, and set aside in a bowl. In a pot of boiling salted water, cook asparagus 3-5 minutes, or until tender-crisp. Drain and rinse under cold water. Set aside with spinach. In a large skillet, heat oil over med-high heat; brown chicken on both sides. Add mushrooms, and cook until the chicken juices run clear and the chicken is no longer pink inside (about 5 minutes). If using tofu, cut into 1-inch cubes, and saute in oil until lightly browned. In a jar, shake together the ingredients for the herbal vinaigrette. Pour about 2 Tbs over the chicken (or tofu) and cook for 1 min, stirring to coat. Add vinaigrette to spinach mixture in desired quantity; toss to coat. Arrange on 4 dinner plates, placing asparagus on top in spoke-like fashion. Arrange tomatoes around edge, if using. Remove chicken from pan and cut into crosswise strips. Arrange on top of salad with sprinkling of mushrooms. Serve immediately.

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