Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light May 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Recipe Summary test

Yield:
6 servings (serving size: 2/3 cup salad and 1 cup greens)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients; toss gently. Cover and chill 20 minutes. Serve over greens.

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Nutrition Facts

149 calories; calories from fat 25%; fat 4.1g; saturated fat 0.6g; mono fat 2g; poly fat 1g; protein 12.8g; carbohydrates 16.6g; fiber 4.3g; cholesterol 29mg; iron 3.3mg; sodium 353mg; calcium 117mg.
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