Date: Fri, 09 Feb 1996 20:24:40 EST From: AKSC87A@prodigy.com (MARY JO KNAPPER) In small nonstick skillet, toast almonds over medium heat, stirring often, for about 5 minutes or until golden; set aside. Peel orange, cut off outer membrane and cut between membranes to release segments. Set aside. Dressing: In small bowl, whisk together oil, vinegar, orange juice, soyu suace, sesame oil and hot pepper sauce; set aside. Cut chicken crosswise into 1/2-inch thick slices. In skillet, heat oil over medium-high heat; stir-fry chicken for about 5 minutes or until no longer pink inside. Meanwhile, in salad bowl, combine orange, spinach, pear, green onion and sweet pepper. Add chicken and dressing; toss to coat. Sprinkle with almonds. Per Serving: about 275 calories, 19 g protein, 13 g fat, 26 g carbohydrate Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 2|
|Calories from Fat: 118 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 68.4mg||21 %|
|Sodium 169.2mg||6 %|
|Potassium 960.4mg||25 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 20.3g|
|Protein 30.9g||44 %|
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Calories per serving: 344
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