| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Salads, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bag (10-ounce) fresh spinach leaves, torn |
| 2 |
lg |
Carrots, cut into thin strips |
| 1 |
|
Medium-size purple onion, thinly sliced |
| 2 |
|
Yellow squash, cut in half and sliced |
| 3 |
tb |
Chopped dried tomatoes |
| 1/3 |
c |
Rice wine vinegar |
| 1 |
tb |
Chopped fresh OR (up to 2) |
| 1 |
ts |
Dried tarragon (up to 2) |
| 1 |
tb |
Olive oil |
| 1/4 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Garlic clove, minced |
| 12 |
oz |
Skinned and boned |
|
|
Roasted chicken, cut into 3/4-inch pieces |
INSTRUCTIONS
Combine first 4 ingredients in a large bowl. Add dried tomatoes. Set aside.
Combine vinegar and next 6 ingredients in a small jar; cover tightly, and
shake vigorously. Toss with spinach mixture and chicken. Kitchen Express:
Substitute commercial vinaigrette for vinegar and next 6 ingredients.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Apr 05, 1998
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