| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
|
Salads, Poultry |
1 |
Servings |
INGREDIENTS
|
|
-Piquant Dressing * |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Vegetable oil |
| 1/2 |
ts |
Instant minced onion |
| 1/4 |
ts |
Sugar |
| 1/8 |
ts |
Pepper SALAD * |
| 2 |
c |
Cut-up cooked chicken |
| 5 |
oz |
Spinach, torn into bites-size pieces (about 2 |
| 1/2 |
|
Cups) |
| 2 |
c |
Broccoli flowerets, cut into 1/4 inch pieces |
| 1 |
cn |
(8 ounces) sliced water chestnuts, drained |
| 4 |
sl |
Bacon, crisply cooked and crumbled Crated Parmesan cheese, if desired |
|
6 |
servings. |
INSTRUCTIONS
Prepare Piquant Dressing; pour over chicken. Cover and refrigerate at least
15 minutes. Toss chicken, spinach, broccoli and water chestnuts. Sprinkle
with bacon. Serve with cheese.
* Piquant Dressing Shake all ingredients in tightly covered container.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 175 Protein 24% Protein 9 17 Vitamin A 46%
Carbohydrate, 9 11 Vitamin C
66% Fat, 9 7 Thiamin 8% Cholesterol, mg 40
Riboflavin 16% Sodium, mg 440 Niacin 20% Potassium, mg 480 Calcium
8% Iron 12%
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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