Avocado, Grapefruit and Pine Nut Salad
Serves 4 to 6.
1 head tender leaf lettuce, such as butter or Boston
1 avocado, cut into bite-size pieces
1 large pink grapefruit, peeled and sectioned
1/4 cup toasted pine nuts
1 1/2 to 2 cup cooked white-meat chicken, cubed or torn into bite-size
shreds
(optional)
1/2 cup rice vinegar
1/3 cup honey
1 Tbsp. soy sauce, regular or reduced-sodium
1 Tbsp. grated ginger
1 tablespoon dark (roasted) sesame oil
Salt, to taste
If using chicken, about an hour or so before adding it to the salad, spoon
a little of the dressing over the meat and marinate briefly in the
refrigerator. For a lighter dressing, catch any juices when you section
the grapefruit and whisk them into the dressing.
Wash and dry lettuce, then tear into bite-size pieces. Place in a large
salad bowl. Add avocado, grapefruit sections, pine nuts and, if using, the
chicken.
Toss together vinegar, honey, soy sauce, ginger and oil; salt to taste.
Pour over salad and toss lightly. Serve immediately.
Nutrition information per serving (without chicken):
Calories 180 Fat 10 g Sodium 160 mg Including sat. fat 1 g
Carbohydrates 25 g Calcium 22 mg
Protein 3 g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable exch., 1 other carb. exch.,
and
2 fat exch.
Jenn B In SWMO
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