West Coast Salad

West Coast Salad

2 1/2 cups water

1/4 cup raspberry vinegar

1 lb. boneless, skinless chicken breast

1 cup fresh raspberries

1/2 cup sliced mushrooms

1/2 lb. fresh spinach

Honey-Raspberry Dressing (recipe follows)

1 cup alfalfa sprouts

1. Heat 2 1/2 cups water and 1/4 cup vinegar to boiling in large, non-aluminum skillet. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Drain. Cut chicken into cubes.

2. Divide chicken, raspberries, and mushrooms evenly among 4 spinach-lined plates. Drizzle with Honey-Raspberry Dressing. Top with alfalfa sprouts.

Honey-Raspberry Dressing

Makes about 1/3 cup

3 Tbsp. raspberry vinegar

1 Tbsp. vegetable oil

1 1/2 tsp. water

1 Tbsp. honey

1. Whisk all ingredients in small bowl. Refrigerate, covered.

4 servings.

Per serving: Cal 171, % from fat 30, fat 5.8, sat fat 1.0, chol 45.7, sodium 86, protein 19.1, carbs 11.8

From 1001 Low-Fat Recipes


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