3 c. firmly packed spinach leaves, torn into bite-sized pieces (or lettuce)
3 slices red or white onion, halved
1/4 c. walnuts, coarsely chopped
2 tbsp. oil
1 whole raw chicken breast, cut into strips
2 tbsp. orange juice
1 (11 oz.) mandarin oranges, drained
1 (4 1/2 oz.) jar whole mushrooms, drained
1/4 tsp. ginger
2 tbsp. white wine vinegar

In salad bowl, combine greens, onion, oranges and mushrooms. In medium skillet, heat oil; add walnuts, chicken and ginger. Saute, stirring, until chicken is done. Stir in orange juice and wine vinegar. Thoroughly heat. Spoon over salad and toss gently. Serve immediately. Makes 3 servings.