Peachy Chicken Salad
INGREDIENTS:
5 sl Bacon 1 c Cherry tomatoes, quartered
5 Oz's fresh spinach, torn 1/4 c Red onion, chopped
-into bite sized pieces 1/4 c Cider vinegar
1 c Cooked rice, cooled to room 1 tb . sugar
-temperature 1/2 ts Salt
1 c Fresh mushrooms, sliced 1/4 ts Ground white pepper
5 sl Bacon 1 c Cherry tomatoes, quartered
5 Oz's fresh spinach, torn 1/4 c Red onion, chopped
-into bite sized pieces 1/4 c Cider vinegar
1 c Cooked rice, cooled to room 1 tb . sugar
-temperature 1/2 ts Salt
1 c Fresh mushrooms, sliced 1/4 ts Ground white pepper
/4 t dry mustard
Cook bacon until crisp; drain on paper towels, then crumble. Reserve 2 tablespoons drippings. Combine spinach, rice, mushrooms, tomatoes and onion in large mixing bowl. Combine vinegar, sugar, salt, pepper, mustard, reserved drippings and 2 tablespoons water in small saucepan;heat just to boiling. Pour dressing over salad; toss lightly. Garnish with bacon;serve immediately. Makes 4 servings.
FOOD FACTS: Each serving, calories 133, protein 5.4g, fat 5g, carbohydrate 17.6g, dietary fiber 2.2g, cholesterol 8 mg, sodium 475 mg.
Cook bacon until crisp; drain on paper towels, then crumble. Reserve 2 tablespoons drippings. Combine spinach, rice, mushrooms, tomatoes and onion in large mixing bowl. Combine vinegar, sugar, salt, pepper, mustard, reserved drippings and 2 tablespoons water in small saucepan;heat just to boiling. Pour dressing over salad; toss lightly. Garnish with bacon;serve immediately. Makes 4 servings.
FOOD FACTS: Each serving, calories 133, protein 5.4g, fat 5g, carbohydrate 17.6g, dietary fiber 2.2g, cholesterol 8 mg, sodium 475 mg.