SPINACH MANDARIN ORANGE SALAD (WITH CHICKEN, OPTIONAL)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 can (11 ounces) mandarin oranges, drained (reserve juice) – set aside
  • 4 ounces (4 cups) fresh spinach *
  • 1 cucumber, seeded & chopped
  • 1/2 cup red onion, chopped
  • 1 can of sliced water chestnuts (chop, if desired)
  • 1-1/2 cups cooked chicken, chopped
  • 14 to 16 ounce package frozen peas, slightly thawed
  • 5 to 6 eggs, coarsely chopped
  • Dressing:
  • 1-1/2 cup mayonnaise
  • 1-1/2 Tablespoons mustard
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon coriander, optional
  • 2 Tablespoons reserved mandarin orange juice

Directions

  • DRESSING: Combine dressing ingredients. Set aside.
  • SALAD: Layer in 13” x 9” pan, in order given:
  • 1. Spinach, Cucumber, Red Onion, Water Chestnuts, Chicken, Peas, Eggs
  • 2. Spread dressing over salad. Place individual mandarin oranges on dressing, (in columns or decoratively).
  • NOTE:
  • - I use one small (whole) bag of baby spinach
  • - Tastes delicious with OR without the chicken (such as, when another main course is served)

Notes

Categories: Salad 
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