CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Grains, Dairy | California | Salad | 2 | Servings |
INGREDIENTS
2 | Oranges | |
8 | c | Mixed salad greens |
2 | Cooked chicken breast Halves | |
3/4 | c | Pitted dates, sliced |
1/2 | c | Chopped walnuts, toasted |
1/3 | c | Crumbled blue cheese |
3 | T | Olive oil |
1 | T | Balsamic vinegar |
Salt and pepper |
INSTRUCTIONS
Rinse the salad greens and spin dry. Shred the chicken (1 whole breast yields 1-3/4 cup). Dry roast coarsely chopped walnuts in a skillet over medium heat till lightly toasted. Slice the peel and pith from oranges. Slice oranges crosswise into 1/4-inch slices. Cut slices into quarters. Toss oranges in a large bowl with salad greens, chicken, dates, walnuts and blue cheese. Whisk oil and vinegar. Toss salad with dressing until lightly coated. Season to taste with salt and pepper. Date: Sat, 29 Jun 1996 11:58:52 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By: The California Date Adminstrative Committee MC-Recipe Digest V1 #133 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1029
Calories From Fat: 448
Total Fat: 51.7g
Cholesterol: 160.4mg
Sodium: 415.2mg
Potassium: 1751.7mg
Carbohydrates: 82g
Fiber: 14.8g
Sugar: 61.5g
Protein: 67.5g