Spinach Salad with Chicken and Fruit
Toss chicken, mandarin ornages and strawberries with citrus-dressed spinach for an elegant luncheon salad.
Total Time:
45 mins
Servings:
Makes 4 to 6 main-dish servings.
Ingredients
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6 cups fresh spinach (8 ounces)
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1/4 cup salad oil
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3 tablespoons red wine vinegar
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3 tablespoons orange juice
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1 tablespoon Dijon-style mustard
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1/2 teaspoon poppy seeds
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1 11-ounce can mandarin oranges, chilled and drained
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1-1/2 cups cubed cooked chicken or turkey or two 5-ounce cans chunk-style chicken, drained and flaked
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2 cups strawberry halves or cantaloupe cubes
Directions
1.
Rinse and tear spinach. Cover and store in refrigerator. For dressing, in a screw top jar combine oil, red wine vinegar, orange juice, mustard, and poppy seeds. Cover and shake well. Chill up to 24 hours.
2.
When ready to serve, in a large salad bowl combine spinach, orange sections, chicken, and strawberries or cantaloupe. Shake dressing and drizzle over salad; toss to coat. Makes 4 to 6 main-dish servings.
Nutrition information
Calories 288, Total Fat 19 g, Saturated Fat 3 g, Cholesterol 47 mg, Sodium 207 mg, Carbohydrate 14 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin A 58%, Vitamin C 146%, Calcium 10%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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