Curried Spinach Salad
Instructions:
- 2 Chicken breasts, raw, whole, cut into thin strips
- 2 tbls. Oil
- 2 tbls. Soy sauce
- 6 cups Spinach, torn
- 1 cup Apple, chopped
- 1/4 cup Peanuts
- 1/4 cup Raisins
- Dressing:
- 2/3 cup Oil
- 1/2 cup Maple−flavored syrup
- 1/2 cup Cider vinegar
- 1 tbls. Instant minced onion
- 1 teas. Curry powder
- 1 teas. Prepared mustard
- 1/4 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.