| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Asian | Chicken, Lowfat, Salads | 4 | Servings |
INGREDIENTS
| 1 | tb | Prepared wasabi powder; (dried horseradish) |
| 2 | tb | Honey |
| 2 | tb | Red wine vinegar |
| 1 | tb | Shallots; chopped |
| 1/2 | ts | Dark sesame oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | oz | Firm tofu |
| 3/4 | lb | Beets |
| 3/4 | lb | Sweet potato; 1 inch thick |
| 1 | c | Shiitake mushrooms |
| 6 | c | Salad greens; (gourmet) |
| 3/4 | lb | Chicken breast; no skin, no bone, R-T-C, cooked, shredded |
INSTRUCTIONS
*chicken breast should be cooked, ready to eat, such as Tyson. Preheat oven to 400 degrees. Place first 8 ingredients in a blender; process until smooth. Set aside. Leave root end and 1 inch of stem on beets; scrub with a brush. Place beets and sweet potatoes in a shallow baking dish. Bake at 400 degrees for 45 minutes. Add mushrooms and bake an additional 15 minutes. Cool to touch. Peel beets and potato; cut into 1/2 inch cubes. Thinly slice mushrooms. Combine beets, potato, mushrooms, greens, and chicken. Drizzle dressing over salad; toss well. Serve immediately. Yields 4 servings of 2 cups each. Calories 337 (15% from fat), Fat 5.6 g., Protein 31.2 g,Carb 41.4g,Fiber 4.2g,Chol 72 mg., Iron 3.1 mg,Sodium 366 mg, Calc 60mg. NOTES : Note: Regular horseradish may be substituted. Recipe by: Chef Louis Lanza, Josie's Restaurant Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Sep 25, 1998, converted by MM_Buster v2.0l.
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