"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stir Fry Spinach Salad Recipe

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This recipe for Stir Fry Spinach Salad, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Walsh


1 can 8 oz. pineapple chunks
1 lb boneless skinless chicken breasts, julienned
2 tbl. vegetable oil
1 medium green pepper, julienned
3 tbl. brown sugar
1 tbl. cornstarch
c. ketchup
3 tbl. vinegar
2 tbl. soy sauce
6 c. torn fresh spinach
1 c. cherry tomato halves

Drain pineapple, reserving 3 tbl. juice in a small bowl, set pineapple aside. (Discard remaining juice or save for another use.)
In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink.
Add green pepper, stir-fry for 2-4 minutes until crisp-tender.
Meanwhile, add brown sugar and cornstarch to pineapple juice; mix well.
Stir in ketchup, vinegar and soy sauce until smooth; add to skillet and cook until thickened.
On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken, and green pepper; serve immediately.

6 servings.




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