*chicken breast should be cooked, ready to eat, such as Tyson. Preheat oven to 400 degrees. Place first 8 ingredients in a blender; process until smooth. Set aside. Leave root end and 1 inch of stem on beets; scrub with a brush. Place beets and sweet potatoes in a shallow baking dish. Bake at 400 degrees for 45 minutes. Add mushrooms and bake an additional 15 minutes. Cool to touch. Peel beets and potato; cut into 1/2 inch cubes. Thinly slice mushrooms. Combine beets, potato, mushrooms, greens, and chicken. Drizzle dressing over salad; toss well. Serve immediately. Yields 4 servings of 2 cups each. Calories 337 (15% from fat), Fat 5.6 g., Protein 31.2 g,Carb 41.4g,Fiber 4.2g,Chol 72 mg., Iron 3.1 mg,Sodium 366 mg, Calc 60mg. NOTES : Note: Regular horseradish may be substituted. Recipe by: Chef Louis Lanza, Josies Restaurant Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 49.3mg||15 %|
|Sodium 192.1mg||7 %|
|Potassium 797.6mg||21 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 16.2g|
|Protein 22.9g||33 %|
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Calories per serving: 196
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