Spinach Salad with Rumbi Dressing
Salad from: Meg @ Back Pocket Creations
Dressing from: Jamie Cooks it Up!
Yields: 8 Servings
1 C Almonds
4 T Sugar1 bag 10 oz Spinach
1-2 cooked and diced chicken breast (depends on it you want a lot or a little chicken)
1/3 C Feta Cheese
2 Cans Mandarin Oranges
1 Medium Apple diced (any kind, I used gala)
1/4 C Red onion sliced
Pour your cup of almonds and sugar into a pan and saute on med-high heat stirring often until the sugar turns a light brown color, about 10 minutes. When finished, let cool while you prepare the rest of the salad (the almonds can be made a couple days in advance, just store in a airtight container). Pour the spinach in a large bowl and add all the other ingredients, saving the almonds until last. Or if you have picky eaters, like I do, you can put each ingredient into a separate bowl and let them make their own salad.
3 T Dijon Mustard
2T Lime Juice
1 t Chili Powder
2/3 C Mayo (I use light)
6 T White Sugar
3T Soy Sauce
6 T Rice Vinegar
1 1/2 T Minced Garlic
1T Ginger Powder
You can use a blender or a food processor for this dressing, but I use one of these:
It is really quite cool, just add all the ingredients, add the little whisk, put the lid on and shake. I got this at GNC. It is called "Blender Bottle" and you can find them online too. This dressing makes about 1 1/2 cups.
"Put that in your back pocket"