-Sandy Brinks 2 Chicken breasts; raw, whole, -cut into thin strips 2 T Oil 2 T 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 T Instant minced onion 1 t Curry powder 1 t Prepared mustard 1/4 t 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.
How To make Curried Spinach Salad's Videos
Badia Chicken Curry with Mango and Spinach Salad
Ingredients (Serves 4)
4 boneless chicken breasts cut in cubes
1 fl. oz. Badia Olive Oil
4 tbsp. Badia Curry Powder
16 fl. oz. Badia Coconut Milk
2 finely chopped garlic cloves
½ red onion cut into julienne strips
1 bunch of finely chopped fresh cilantro
Salt and pepper to taste
2 ripe mangos cut in cubes
1 lb. baby spinach
3 oz. chopped salted peanuts
1 sweet red pepper cut into julienne strips
8 cherry tomatoes cut in half
½ lemon (juice)
2 tbsp. Badia Olive Oil
Simple Stir-Fried Chinese Spinach with Garlic | Su's Cookbook
Stir-Fried Chinese Spinach with Garlic Recipe By Su’s Cookbook
Ingredients :
350gm Chinese spinach 4 cloves of garlic, minced White pepper powder
Sauce mix:
1 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp water ½ tsp of sugar
Oil for cooking Some water to sprinkle
Method: Heat up some oil in a wok over medium flame. Add in the minced garlic and stir-fry until fragrant. Then, add in the spinach. Sprinkle a little water and cook until it is wilted. Finally, add in the sauce and some white pepper powder and it’s done!
Curried Vinaigrette Mushroom-Spinach Salad
Original Recipe Yield 6 servings
Ingredients 1/4 pound of bacon 1 tablespoon curry powder 3 tablespoons red wine vinegar 1 tablespoon prepared Dijon-style mustard 9 tablespoons vegetable oil salt and pepper to taste 12 cups flat leaf spinach - rinsed, dried and stems removed 12 fresh mushrooms, sliced Directions In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat. In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper. In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
Healthy spinach salad// Diet recipe
Chickpea and Baby Spinach Salad - La Cuisine de Géraldine