Title: Curried Spinach Salad
Categories: Salad Poultry Main
Yield: 4 Servings
| 2 | | Chicken breasts; raw, whole, cut into thin strips |
| 2 | tb | Oil |
| 2 | tb | 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 | tb | Instant minced onion |
| 1 | ts | Curry powder |
| 1 | ts | Prepared mustard |
| 1/4 | ts | Salt |
For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours
or overnight. Makes 1-2/3 cups dressing. 60 calories per tablespoon.
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. Each serving : 525 calories.
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. The original recipe
called for real maple syrup which makes the dressing extra special.
Serve with a good crusty french bread.