CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Grains | 1 | Servings |
INGREDIENTS
1/4 | c | Orange juice, I added an |
additional tablespoon | ||
2 | T | White wine vinegar |
2 | t | Sugar, I used one packet |
sugar substitute | ||
1 | t | Grated orange peel |
1 | t | Fresh thyme leaves |
1/2 | t | Minced rosemary leaves |
1/2 | t | Salt |
1/4 | t | Hot pepper sauce, I omitted |
3 | c | Cooked wild rice |
2 | c | Cooked, cubed chicken |
breasts | ||
2 | c | Seedless grapes, halved |
1/4 | c | Chopped celery |
1/4 | c | Chopped scallions |
2 | T | Chopped walnuts, I omitted |
2 | T | Chopped parsley |
1/2 | t | Salt |
1/4 | t | Salt |
INSTRUCTIONS
Prepare Orange-Herb Dressing; set aside. Mix salad ingredients and combine with dressing. Serve immediately or cover and refrigerate. Serves 4. With walnuts, 6.2 g fat per serving. Posted to Digest eat-lf.v096.n162 From: "Mary A. Flesch" <mflesch@mail.coin.missouri.edu> Date: Sat, 21 Sep 1996 19:05:35 -0500 (CDT)
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2601
Calories From Fat: 187
Total Fat: 21g
Cholesterol: 292.4mg
Sodium: 4703.3mg
Potassium: 4163.7mg
Carbohydrates: 424.6g
Fiber: 34.4g
Sugar: 63.9g
Protein: 190.3g