Curried Spinach Salad
Curried Spinach Salad ingredients
- -Sandy Brinks
- 2 chicken breasts; raw, whole, cut into thin strips
- 2 t Oil
- 2 t soy sauce
- --salad--
- 6 c Spinach; torn
- 1 c Apple; tart, chopped
- 1⁄4 c Peanuts
- 1⁄4 c Raisins
- ---DRESSING---
- 2⁄3 c Oil
- 1⁄2 c Maple-flavored syrup
- 1⁄2 c Cider vinegar
- 1 t Instant minced onion
- 1 t curry powder
- 1 t Prepared mustard
- 1⁄4 t Salt
Cooking Curried Spinach Salad
1. For Dressingi: Combine all in blender.
2. Blend 15 seconds.
3. Chill 4 hours or overnight.
4. Makes 1-2/3 cups dressing.
5. 60 calories per tablespoon.
6. Sautei chicken in oil after marinating in soy sauce.
7. Drain and chill 4 hours or overnight.
8. For Salad: Combine spinach with 1 cup dressing or less if desired and toss.
9. Divide into 4 plates.
10. Divide chicken, apple, peanuts, raisins and place on top of spinach.
11. Serve immediately with additional dressing if desired.
12. Each serving : 525 calories.
13. This dressing if very good and I have used it with other types of spinach salads and have also made it with low calorie syrup.
14. The original recipe called for real maple syrup which makes the dressing extra special.
15. Serve with a good crusty french bread.
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