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9095 Belcher Rd.
Pinellas Park
Florida 33782
727.548.0001
Medical Weight Loss
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Spinach Salad with Warm Ginger Vinaigrette
Made with lean chicken or pork, heart-healthy olive oil, and using Splenda. |
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Ingredients
Dressing - enough for 2 or 3 salads
3 T olive oil
2 T rice vinegar (not seasoned rice vinegar, which contains sugar)
1 T soy sauce
1/2 tsp. Splenda
1 tsp. Asian sesame oil
1 T finely grated fresh ginger (Use a microplane grater if you have one. If you only have ginger in a jar, I would increase the amount a bit.)
Salad
1 red bell pepper, cut into thin strips
3-4 green onions (scallions) cut into thin strips
1 thick piece breast meat from roasted chicken, cut into thin strips
(for variations, you can use 1 thick boneless pork chop or 1 thick boneless, skinless chicken breast, cut into thin strips and then sauteed as you're making the salad)
1-2 tsp. olive oil for cooking vegetables (and meat if using raw meat)
4 large handfuls baby spinach leaves (about 4 cups spinach leaves)
In glass measuring cup, add olive oil, rice vinegar, soy sauce, sweetener of your choice, sesame and finely grated fresh ginger. Wisk together and set aside.
Instructions
Heat a heavy non-stick frying pan over medium-high heat and add olive oil. If using thin strips of raw pork chop or chicken, add that to pan first and saute 2-3 minutes, until meat is done and barely starting to brown. Remove meat from pan and add red bell peppers. Saute 2 minutes, then add green onion strips and saute 1-2 minutes more. Add cooked meat back into pan and heat 1-2 minutes more. (You can add the cooked chicken and warm it for a minute or two at this point if desired. It's very important to use a non-stick pan if you plan to do that. You could also just let the cooked chicken come to room temperature and arrange it on top of the salad.)
Pile spinach on two serving plates, and use a turner to arrange sauteed vegetables and meat on top of spinach. Pour dressing into frying pan, increase heat a little and cook 1-2 minutes, until dressing is hot and fragrant. Use a spoon to drizzle desired amount of dressing over each salad. (You may not need all the dressing. Leftover dressing can be stored in a jar in the refrigerator for a few days.) Serve immediately.
A great main-course salad for any phase of the South Beach Diet. For phase 2 or 3 you could use Agave Nectar, a natural sweetener that's low on the glycemic index.
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