SPINACH CHICKEN SALAD WITH APPLES & NECTARINE
By Ruth Milstein, author of the Gourmand award-winning recipe book, “Cooking with Love: Ventures Into the New Israeli Cuisine.” More at www.RuthMilstein.com
Here is an awesome salad with an Asian sauce twist. This uniquely inspiring salad can be eaten as a full meal while also being low in fat. Add your favorite bread on the side! Makes 6 servings.
8 ounces spinach, rinsed
1 cooked chicken breast
1 cooked chicken leg and thigh
4 ounces snow peas, rinsed
2 scallions, washed and sliced into ¼ inch pieces
1 apple, Granny Smith
1 sweet apple, Fuji
1 nectarine
1 12-ounce can of mandarins
4 ounces walnuts, chopped and lightly roasted
Sauce:
3 tablespoons olive oil
1½ tablespoons sesame oil
1½ tablespoons maple syrup
1½ tablespoons Dijon mustard, like Fisherman’s
Freshly ground black pepper
In a small bowl mix all the ingredients for the sauce.
Cover and refrigerate to blend the flavor for 1 hour.
Cut the chicken into quarter-inch width strips and set aside. Slice the apples into thin pieces and set aside. If you wish you can peel it.
Serving: In a serving platter arrange the spinach leaves then add the chicken, snow peas, scallions, apples and the nectarine. Put the mandarins on top and sprinkle the walnuts over the salad.
Serve the sauce in a separate dish so each guest can apply according to his or her taste.
This salad goes wonderfully with a hearty Italian bread. You can also enjoy the bread toasted.
