Yield: 6 servings
|1 tablespoon||Rice wine vinegar|
|1 teaspoon||Oil, canoila|
|1 teaspoon||Sesame oil|
|1 tablespoon||Toasted sesame seeds|
|½ teaspoon||Ground ginger|
|3 cups||Torn romaine lettuce|
|3 cups||Shredded red cabbage|
|1 cup||Drained canned sliced water chestnuts|
|8 ounces||Cooked skinless boneless chicken breast, cut into strips|
|1 ounce||Sliced almonds|
|\N \N||Lemon juice|
Adapted from Candlestick Park, San Francisco, CA. Foodservice: Harry M.
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, 2½ P, 3 V, ½ 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