The ever-popular spinach salad is embellished with the addition of chicken, bacon, radishes, and tomatoes, and dressed in a tantalizing blend of soy and sesame oil. It is a good choice for a satisfying supper salad.
Personally, I’d like it even better with the addition of Mandarin oranges.
Good served with hot rolls or French bread. Makes 4 servings and takes about 35 minutes to prepare.
Salads and Their Dressings, Section 2, Card 10
Spinach Mandarin Salad Bowl
- 4 bunches fresh spinach
- 2 tablespoons sesame seeds
- 1 1/2 cups chicken breasts cooked, shredded, and chilled
- 2 cups cherry tomatoes
- 1 cup radishes thinly sliced
- 1/2 pound mushrooms sliced
- 1/2 pound bacon fried and crumbled
- 1 cup croutons toasted
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 3 tablespoons salad oil
- 1 teaspoon sugar
- 1/8 teaspoon black pepper
- 1 teaspoon sesame seeds.
Combine dressing ingredients and set aside to blend flavors.
Wash spinach leaves very well. Drain. Stem. Chill until ready to use.
Toast sesame seeds in small skillet over medium heat for 3 to 4 minutes or until golden brown. Set aside.
Place spinach in large wooden bowl. Top with remaining ingredients, except for toasted sesame seeds.
Pour on dressing. Toss salad gently when served.
Garish with toasted sesame seeds. Serve on chilled plates.