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Curried Spinach Salad

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Submitted by benv

Ingredients

2 2
EACH EACH CHICKEN BREASTS
raw, whole, cut into thin strips
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
Salad
6 1.4
CUPS L SPINACH
torn
1 237
CUP ML APPLES
tart, chopped *
¼ 59
CUP ML PEANUTS
¼ 59
Dressing
158
CUP ML VEGETABLE OIL
½ 118
CUP ML MAPLE SYRUP
½ 118
1 15
TABLESPOON ML ONION, DRIED FLAKES
1 5
TEASPOON ML CURRY POWDER
1 5
TEASPOON ML PREPARED MUSTARD
¼ 1.3
TEASPOON ML SALT

Directions

For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or overnight.

Sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 659 67% from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 689mg 29%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 10%
Sugars g
Protein 36g
Vitamin A 85% Vitamin C 23%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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