Here is a delicious one that is different and great for
summer months.
Michele
Mandarin Salad Recipe By :Michele Wilson Serving Size : 8
Preparation Time :0:10 - Start to Finish Time: 0:15
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 bunch red
leaf lettuce -- torn 1 small yellow bell pepper -- seeded
and sliced 8 ounces waterchestnuts, canned -- drained and
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.
Per Serving: 149 Calories; 10g Fat (56.7% calories from
fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 84mg Sodium. Exchanges:
Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other
Carbohydrates.
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