Mandarin Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
bunch |
red leaf lettuce -- torn |
|
1 |
small |
yellow bell pepper -- seeded & sliced |
|
8 |
ounces |
water chestnuts -- canned -- drained & sliced |
|
8 |
ounces |
mushrooms -- sliced |
|
11 |
ounces |
mandarin oranges in light syrup |
|
1 |
small |
red onion -- sliced thin |
|
1 |
tablespoon |
ginger -- minced |
|
1/3 |
cup |
vegetable oil |
|
3 |
tablespoons |
wine vinegar -- I use Garlic Wine Vinegar |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
teaspoon |
sesame oil |
|
1 |
tablespoon |
no salt added tomato paste |
| Remove seeds and ribs of yellow bell pepper and slice into thin strips. Slice red onion into thin slices. Slice mushrooms. Tear red lettuce into bite size pieces. |
| Drain water chestnuts. Drain oranges saving syrup. |
| Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange slices together in a large salad bowl. |
| In a blender add juice from oranges, oil, ginger, vinegar, soy sauce, sesame oil and tomato paste. Process until smooth and ginger is finely chopped. |
| Either toss the salad with the dressing or serve it on the side and let
people add their own.
Makes 8 servings. |
| Per Serving: 149 Calories; 10g Fat (56.7% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates. |