Early Summer Salad Recipe

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PHOTO: MOTHER EARTH NEWS STAFF
Combine the mayonnaise, curry powder, and coriander with 2 tablespoons orange juice, mix well, and set aside.

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.