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A.W. Pink

    • Chicken-Spinach Salad with Bacon

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    CATEGORY CUISINE TAG YIELD
    Meats, Vegetables, Grains, Dairy Salads, Poultry 1 Servings

    INGREDIENTS

    -Piquant Dressing *
    2 tb Soy sauce
    1 tb Vinegar
    1 tb Vegetable oil
    1/2 ts Instant minced onion
    1/4 ts Sugar
    1/8 ts Pepper SALAD *
    2 c Cut-up cooked chicken
    5 oz Spinach, torn into bites-size pieces (about 2
    1/2 Cups)
    2 c Broccoli flowerets, cut into 1/4 inch pieces
    1 cn (8 ounces) sliced water chestnuts, drained
    4 sl Bacon, crisply cooked and crumbled Crated Parmesan cheese, if desired
    6 servings.

    INSTRUCTIONS

    Prepare Piquant Dressing; pour over chicken. Cover and refrigerate at least
15 minutes. Toss chicken, spinach, broccoli and water chestnuts. Sprinkle
with bacon. Serve with cheese.
* Piquant Dressing Shake all ingredients in tightly covered container.
Nutrition Information Per Serving
1 serving               Percent of U.S. RDA
Calories        175     Protein 24% Protein 9 17 Vitamin A 46%
Carbohydrate, 9 11      Vitamin C
66% Fat, 9 7 Thiamin 8% Cholesterol, mg 40
Riboflavin      16% Sodium, mg 440 Niacin 20% Potassium, mg 480 Calcium
8% Iron 12%
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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