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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents. Spinach is an excellent source of vitamin C and vitamin A. These two nutrients are important antioxidants that work to reduce the amounts of free radicals in the body. Spinach is also an excellent source of folate. Folate is needed by the body to help convert a potentially dangerous chemical called homocysteine that can lead to heart attack or stroke if levels get too high, into other benign molecules. Ingredients:
2 1/2 cups cubed cooked chicken |
3/4 lb fresh spinach, washed, dried, and torn (or 10 oz. bag spinach leaves or two 6 oz. bags baby spinach leaves) |
1 (8 ounce) can water chestnuts, rinsed, drained, and chopped |
3 -4 green onions, chopped |
1 cup fresh bean sprout, rinsed and dried |
4 slices bacon, cooked until crisp, drained and crumbled |
4 hard-boiled eggs, peeled and sliced |
1/2 cup vegetable oil |
1/3 cup sugar |
1/4 cup balsamic vinegar |
1/4 cup ketchup |
Directions:
1. Add the chicken, spinach, water chestnuts, green onion, bean sprouts, crumbled bacon and sliced eggs in a large bowl (if not serving right away, may store undressed but covered salad in the refrigerator for up to 4 hours).
2. To make the dressing-In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk.
3. Pour some of the dressing over the salad ingredients (you may not need all the dressing).
4. Toss the salad gently but until thoroughly coated.
5. Add more dressing if needed; serve.
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