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Associate.com - Share Your Recipe!

Recipe Name: April Salad - Papaya, Chicken, Raspberry Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 3

Ingredients:
Iceberg lettuce
Romaine lettuce
Escarole
Endive
Radicchio
Leftover roasted chicken
breast boneless
Papaya cubes
Raspberry vinaigrette
dressing
Wheat germ, toasted
Refrigerator crescent rolls
Directions:
From: PatH <phannema@wizard.ucr.edu> Date: Sat, 13 Apr 1996 20:01:45
-0700 (PDT) Purchase seasonal greens to put together an European
salad, about 4 1/2 cups, loosely measured. Coarsely chop the chicken
breast and toss it with the lettuce, blending well. Peel, seed, and
cube a ripe papaya. Put 1-1/2 cups of the fruit on top of the salad
(store remainder refrigerator). Do not stir. Drizzle with raspberry
vinaigrette dressing (from Sunset's Salads or commercial: Girard's or
S&W's). Chill the salad in freezer while you preheat oven and bake the
cresant rolls. Top salad with crunchy wheat germ. Serves two dinner or
three lunchean portions. NOTES : "Use Fruit Vinaigrettes!" suggested
Kathleen Daelemans, chef at Croce's San Diego restaurant. (See
Prevention magazine, Jan 96) MC-RECIPE@MASTERCOOK.COM MASTERCOOK
RECIPES LIST SERVER MC-RECIPE DIGEST V1 #42 From the MasterCook
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 97.5mg
Sodium: 104mg
Potassium: 842.9mg
Carbohydrates: 7.5g
Fiber: 4.6g
Sugar: 2.9g
Protein: 38.3g


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