Ingredients
12-inch whole wheat Italian bread shell (Boboli)
2 cups whole fresh baby spinach leaves
8 ounces skinless chicken breast, cooked and sliced
1/2 cup cherry tomatoes, quartered
1/4 cup reduced-fat feta cheese, crumbled
2 tablespoons walnuts or pine nuts, chopped
1/2 teaspoon dried oregano, crushed, or 1 1/2 teaspoons fresh oregano,
chopped
1/2 teaspoon dried rosemary, crushed, or 1 1/2 teaspoons fresh rosemary,
choppedRed Wine Vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon shallot, finely chopped
1 1/2 teaspoons Dijon-style mustard
2 tablespoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Place bread shell on a large baking sheet. Top with spinach, chicken,
tomatoes, cheese, nuts, oregano, and rosemary. Drizzle with Red Wine
Vinaigrette. Bake in a 400 degree F oven for 10 to 15 minutes or until
heated through.
Red Wine Vinaigrette: In a small bowl, combine vinegar and shallot. Let
stand for 5 minutes. Whisk in mustard. Add oil in a thin, steady stream,
whisking constantly until combined. Whisk in kosher salt and pepper. Use
immediately or cover and chill for up to 3 days before using. If
chilled, let stand at room temperature about 30 minutes; whisk before
using.
