| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Canadian | Salad | 2 | Servings |
INGREDIENTS
| 1 | tb | Slivered almonds; or sesame seeds |
| 1 | sm | Orange |
| 1 | Chicken breast; boneless, skinless | |
| 1 | ts | Vegetable oil |
| 4 | c | Fresh spinach; torn |
| 1 | Pear; sliced | |
| 1 | Green onion; sliced | |
| 1/4 | c | Sweet red or green pepper; diced |
| 1 | tb | Canola or vegetable oil |
| 1 | tb | Red wine vinegar |
| 1 | tb | Orange juice |
| 1 | ts | Soy sauce |
| 1/2 | ts | Sesame oil (optional) |
| 1 | ds | Hot pepper sauce |
INSTRUCTIONS
DRESSING Date: Fri, 09 Feb 1996 20:24:40 EST From: AKSC87A@prodigy.com (MARY JO KNAPPER) In small nonstick skillet, toast almonds over medium heat, stirring often, for about 5 minutes or until golden; set aside. Peel orange, cut off outer membrane and cut between membranes to release segments. Set aside. Dressing: In small bowl, whisk together oil, vinegar, orange juice, soyu suace, sesame oil and hot pepper sauce; set aside. Cut chicken crosswise into 1/2-inch thick slices. In skillet, heat oil over medium-high heat; stir-fry chicken for about 5 minutes or until no longer pink inside. Meanwhile, in salad bowl, combine orange, spinach, pear, green onion and sweet pepper. Add chicken and dressing; toss to coat. Sprinkle with almonds. Per Serving: about 275 calories, 19 g protein, 13 g fat, 26 g carbohydrate Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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