Recipe - Chicken-Spinach Salad With Bacon

Piquant Dressing *
2 tablespoon Soy sauce
1 tablespoon Vinegar
1 tablespoon Vegetable oil
One half teaspoon Instant minced onion
One fourth teaspoon Sugar
1/8 teaspoon Pepper
SALAD *
2 cup Cutup cooked chicken
5 ounce Spinach, torn into
bitessize pieces (about 2
One half Cups)
2 cup Broccoli flowerets, cut
into One fourth inch pieces
1 cn (8 ounces) cut or sliced up water
chestnuts, drained
4 sl Bacon, crisply cooked and
crumbled
Crated Parmesan cheese, if
desired

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.

6 servings.

* 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