| Asian Salad with Lime Dressing Lime Dressing | |
| 1/3 | cup frozen limeade concentrate, thawed |
| 1/4 | cup vegetable oil |
| 1 | tablespoon rice or white vinegar |
| 1 | teaspoon grated gingerroot |
| 1/4 | teaspoon salt |
| Asian Salad | |
| 2 | cups chopped escarole |
| 1 | cup chopped cooked chicken |
| 1 | small jicama, peeled and chopped (1 cup) |
| 1 | large papaya, peeled, seeded and chopped (1 cup) |
| 1 | large yellow or red bell pepper, chopped (1 cup) |
| 1/2 | cup dry-roasted peanuts |
| 1/4 | cup chopped fresh cilantro |
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| 1. | In tightly covered container, shake all Lime Dressing ingredients. |
| 2. | In large bowl, place all Asian Salad ingredients except peanuts and cilantro. Pour dressing over salad; toss to coat. |
| 3. | Top with peanuts and cilantro. ** substiture peaches or pears for the papaya This recipe came from Bettycrocker.com. |
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