Spinach Chicken Salad With Glazed Cranberries

Salad

• 1/2 lb Spinach Ravioli cooked al dente

• 2 Chicken Breasts cooked, cooled, cubed

• 20 Grape Tomatoes or 10 Cherry tomatoes halved

• 1/3 head Cauliflower separated into florets

• 1 head Broccoli chopped

• 1 cup Celery sliced thinly

• 1 cup Fresh Spinach rinsed and dried

• Fresh Basil torn

Dressing:

• 1/3 cup Olive or Vegetable Oil

• 4 Tbsp Sugar

• 2 Tbsp Red Wine or Balsamic Vinegar

• 1/2 tsp Poppyseed

• 2 Tbsp Dijon Mustard

Glazed Cranberries:

• 1/2 tsp Water

• 1 Egg White

• 1 cup Fresh Whole Cranberries

• 1 cup Granulated Sugar

Cook ravioli and set aside; do not rinse. Cook chicken (boil or in microwave). After chicken is cooled and cubed, mix with grape tomatoes, cauliflower, celery, broccoli, 1 cup fresh torn spinach, and pasta. Put in refrigerator, covered.

Mix all dressing ingredients together. Put in refrigerator to blend flavors.

Prepare a baking sheet by lining it with aluminum foil. Put the sugar in a shallow bowl and set aside. Put the egg white and water in a small bowl and whisk until foamy. Working with one or two cranberries at a time, dunk them in the egg white mixture until they are entirely coated. Roll the wet cranberries in the sugar, then place them on the prepared baking sheet. Repeat with remaining cranberries. Try to remove any large sugar clumps while they are still wet, as they will harden and dry onto the cranberries. Allow the berries to dry at room temperature, several hours or overnight. Store the berries in an airtight container in the refrigerator. Properly stored, they will keep for several days. If using frozen cranberries, you may have to roll the cranberries in the sugar a second time - wait at least 2 hours before re-rolling. As they thaw, they may get moist, so a second rolling may be necessary.

When ready to serve, mix together the chicken ravioli mixture, basil, dressing and glazed cranberries. Serve on a bed of fresh mixed greens or spinach.