Spinach and pasta salad

Name: Spinach and pasta salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Chicken filet; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Noodles (e.g.: large wheel noodles); 200 g fine leaf spinach; 100 g Gorgonzola cheese; 50 g Walnut halves; 2 red onions; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Chicken filet
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Noodles (e.g.: large wheel noodles)
200 g fine leaf spinach
100 g Gorgonzola cheese
50 g Walnut halves
2 red onions
2 TABLESPOONS Lemon juice
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Sugar

Directions

1
Wash the chicken filet and dab dry. Fry in 1 tablespoon of hot oil while turning for about 12 minutes. Season with salt and pepper. Then cut into pieces. Put the noodles in boiling salted water.
2
Cook for about 10 minutes, then drain. In the meantime, sort and wash the spinach. Cut the gorgonzola into thin slices and chop the walnuts. Mix the prepared ingredients carefully. For the marinade, peel onions and cut them into thin rings.
3
Warm the lemon juice and vinegar. Heat onion rings in it. Season with salt, pepper and sugar. Add remaining oil and spread over the salad.