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Stir-Fry Spinach Salad -- e

Source of Recipe

Down-Home Diabetic Cookbook � V. Schreur; Lowell, MI
Stir-Fry Spinach Salad -- e
Serves: 6

1 8-oz. can pineapple chunks in natural juices
1 lb. boneless skinless chicken breasts, julienned
2 T. canola oil
1 medium green pepper, julienned
3 T. brown sugar
1 T. cornstarch
1/4 c. ketchup
3 T. vinegar
2 T. lite soy sauce
6 c. torn fresh spinach
1 c. cherry tomato halves

Drain pineapple, reserving 3 T. juice in a small bowl; set the pineapple aside. 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 or until crisp tender.

Meanwhile, add brown sugar and cornstarch to reserved 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, tomatoes and pineapple. Top with chicken and green pepper. Serve immediately

1/6th of recipe equals: 230 calories�480 mg sodium�35 mg cholesterol�22 gm carbohydrate�21 gm protein�8 gm fat ++++ Exchanges: 2 lean meat�2 vegetable�1 fruit.