Total Time: 20 min.
Prep Time: 20 min.
Cooking Time: None
Yield: 4 servings
½ cup red wine vinegar
4 tsp. olive oil
2 Tbsp. country-style Dijon mustard
2 Tbsp. finely chopped tarragon
1 cup thinly sliced celery
8 oz. cooked chicken breast, boneless, skinless, cut into ½-inch cubes
1 cup red grapes
4 cups fresh spinach
¼ cup walnut halves
1. Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.
2. Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.
3. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Almonds – Substitute sliced, toasted almonds for walnuts
Apples – Substitute ½ cup apples tossed in 1 tsp. fresh lemon juice for ½ cup grapes
Curry Dressing – Substitute ¼ cup reduced fat (2%) plain Greek yogurt and ½ tsp. curry powder for red wine vinegar, mustard, and tarragon
Watercress – Substitute watercress for spinach