Mushroom, Chicken and Spinach Salad the Editors of Publications International, Ltd.
Makes 4 servings
|1||tablespoon fat-free margarine|
|2||cups small mushrooms, cleaned|
|1||tablespoon white wine (optional)|
|1/4||cup white vinegar or apple cider vinegar|
|1||red onion, thinly sliced and separated into rings|
|1||bag (5 ounces) fresh baby spinach|
|4||small boneless skinless chicken breasts (about 12 ounces), cooked and cut into slices|
|1||cup sliced water chestnuts, drained and rinsed|
|2||tablespoons reduced-sodium soy sauce|
|1||tablespoon peanut oil|
|1||tablespoon brown sugar substitute|
- Heat margarine in small skillet over medium-low heat until melted. Add mushrooms and wine, if desired, and cook and stir 3 to 4 minutes or until liquid evaporates and mushrooms are tender. Remove skillet from heat; set aside.
- Pour vinegar over onion rings in shallow bowl; set aside.
- Arrange spinach on serving platter. Arrange mushrooms over spinach. Drain vinegar from onions; discard vinegar. Arrange onions, chicken and water chestnuts over mushrooms.
- Whisk together soy sauce, peanut oil and brown sugar substitute in small microwavable bowl. Microwave on MEDIUM (50%) until warm, about 30 seconds. Drizzle warm dressing over salad; serve immediately.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||28 %|
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