| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Orange juice (I added an additional tablespoon) |
| 2 |
tb |
White wine vinegar |
| 2 |
ts |
Sugar (I used one packet sugar substitute) |
| 1 |
ts |
Grated orange peel |
| 1 |
ts |
Fresh thyme leaves |
| 1/2 |
ts |
Minced rosemary leaves |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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 |
tb |
Chopped walnuts (I omitted) |
| 2 |
tb |
Chopped parsley |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
ORANGE-HERB DRESSING
SALAD
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:
“Jesus: The half has never been told”