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Curried Spinach Salad
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Chicken breasts, raw, whole, cut into thin strips
tbls. Oil
tbls. Soy sauce
cups Spinach, torn
cup Apple, chopped
/4 cup Peanuts
/4 cup Raisins
Dressing:
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/3 cup Oil
/2 cup Maple−flavored syrup
/2 cup Cider vinegar
tbls. Instant minced onion
teas. Curry powder
teas. Prepared mustard
/4 teas. Salt
For Dressing: Combine all in blender. Blend 15 seconds.
Chill 4 hours or overnight. Makes 1−2/3 cups dressing.
Saute chicken in oil after marinating in soy sauce. Drain and
chill 4 hours or overnight.
For Salad: Combine spinach with 1 cup dressing or less if
desired and toss. Divide into 4 plates. Divide chicken, apple,
peanuts, raisins and place on top of spinach. Serve immediately
with additional dressing if desired.
Serve with a good crusty french bread.
Curried Spinach Salad
55
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