Tossed Spinach Salad
1/2 cup (125 mL) sugar
1/4 cup (50 mL) water
1/4 cup (50 mL) vinegar
1/4 tsp (1 mL) dry mustard
to taste freshly ground pepper
2 pkgs (171 g each) fresh tender spinach leaves, torn into bite-size pieces*
1 pkg (227 g) fresh mushrooms, sliced
3 celery stalks, sliced
2 medium tomatoes, cut into wedges
1 cucumber, sliced
1 lb (450 g) chicken breast, boneless, skinless, grilled and sliced
8 hard cooked eggs, cut into wedges
DirectionsBeat eggs with sugar and water in a microwave safe medium bowl. Microwave on High for 1 minute. Stir in vinegar, dry mustard and pepper; microwave on High for 1-1/2 to 2 minutes, whisking at half time during cooking; set aside. Toss spinach with mushrooms, celery, tomatoes and cucumber. Divide among six dinner plates. Top with an equal amount of chicken slices and egg wedges. Drizzle with warm dressing.
* Spinach leaves can be wilted and drained.
Recipe tested in a 650-watt microwave oven.
Makes: 6 servings
Preparation: 15 minutes
Cooking: 2 minutes
Nutrients per serving:Calories: 311
Protein: 31.1 g
Carbohydrate: 25.3 g
Fat: 9.9 g