Early Summer Salad Recipe

Try this light, warm-weather early summer salad recipe that features a curry sauce, diced chicken, fresh spinach, cucumbers, red onion, peas, hard-cooked eggs and sliced water chestnuts.

| May/June 1986

This warm-weather early summer salad recipe is a perfect choice for a light meal with protein and vegetables, a fast and easy summer recipe that will become a favorite for home, parties, and outdoor events.

Early Summer Salad Recipe

1–1/2 cups mayonnaise
2 teaspoons curry powder
1/4 teaspoon ground coriander
1–1/2 cups orange sections; save any juice
1 bunch fresh spinach, washed, stemmed, and drained
1 medium cucumber, peeled, halved lengthwise, and sliced
1/2 cup chopped green or red onion
1 cup fresh peas, blanched (or 1 10–ounce package frozen peas, thawed)
1 8–ounce can sliced water chestnuts, drained (or 1 cup sliced fresh carrots)
1–1/2 cups diced chicken
8 eggs, hard-cooked and sliced

Combine the mayonnaise, curry powder, and coriander with 2 tablespoons orange juice, mix well, and set aside. Tear the spinach into bite–size pieces and place them in the bottom of a 2 inch by 9 inch by 13 inch casserole, or large glass salad bowl. Layer the remaining ingredients in the order listed, reserving a few orange and egg slices for decoration. Spread the mayonnaise mixture over the top, clear to the edges of the dish. Garnish, cover, and refrigerate overnight. Include a portion of each layer in every serving. Serves 8.

Per serving (with carrots, not water chestnuts): 509 cal., 22 g pro., 12 g carbo., 41 g fat, 35 mg cholesterol, 412 mg sodium. USRDA: 98% vit. A, 62% vit. C, 31% folacin.  

EDITOR'S NOTE: This recipe is taken from The Fresh Foods Country Cookbook, available from MOTHER's Bookshelf, Hendersonville, NC, for $14.95 plus $1.98 shipping and handling.

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