| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Rice wine vinegar |
| 1 |
ts |
Oil, canoila |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Toasted sesame seeds |
| 1/2 |
ts |
Ground ginger |
| 3 |
c |
Torn romaine lettuce |
| 3 |
c |
Shredded red cabbage |
| 1 |
c |
Drained canned sliced water chestnuts |
| 8 |
oz |
Cooked skinless boneless chicken breast, cut into strips |
| 1 |
oz |
Sliced almonds |
|
|
Lemon juice |
INSTRUCTIONS
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry
M. Stevens
1. In small bowl, combine vinegar, canola and sesame oil with 1 T.
water; whisk in sesame seeds and ginger; set aside.
2. Divide lettuce, cabbage and water chestnuts evenly among 4 plates.
Top each evenly with chicken; sprinkle evenly with almonds. Drizzle
dressing over salad. Sprinkle with lemon juice.
Each serving provides: 1 FA, 2 1/2 P, 3 V, 1/2 B, 15 C Per serving:
208 cal, 21 g pro, 9 g fat, 11 g car, 56 mg sod, 48 mg chol
Posted by: Valerie Whittle
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr
27, 1999
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