Warm Spinach and Chicken Salad
2 1/2 cups fresh baby spinach, cleaned, dried and torn
3 mushrooms, cleaned, dried and sliced
1 green onion, minced
3 oz. cooked chicken, cubed
2 slices bacon, center cut, chopped
2/3 Tbsp bacon drippings
1 1/2 Tbsp red wine vinegar
1 Tbsp lemon juice
2 tsp Fructose, granulated
1/8 tsp each salt and pepper
1 hard boiled egg, white only, diced
1 medium apple, sliced
Place the spinach in a large bowl and add sliced mushrooms, chopped onion, and cooked chicken. Just before serving, fry bacon until crisp and remove from pan. To hot bacon drippings, add vinegar, lemon juice, fructose, and salt and pepper until hot and bubbly. Pour immediately over spinach and toss. Sprinkle salad with diced egg whites and rumbled bacon. Serve with apple slices.
This was a delicious salad that I will serve for dinner the next time that I make it.
Sharing today at On the Menu Monday hosted by Yvonne at Stone Gable.