Curried spinach salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sandy Brinks | ||
| 2 | Chicken breasts; raw, whole, cut into thin strips | |
| 6 | cups | Spinach; torn |
| 1 | cup | Apple; tart, chopped |
| ⅔ | cup | Oil |
| ½ | cup | Maple-flavored syrup |
| ½ | cup | Cider vinegar |
| 1 | tablespoon | Instant minced onion |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Soy sauce |
| ¼ | cup | Peanuts |
| ¼ | cup | Raisins |
| 1 | teaspoon | Curry powder |
| 1 | teaspoon | Prepared mustard |
| ¼ | teaspoon | Salt |
Directions
SALAD
DRESSING
For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or overnight. Makes 1-⅔ 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.