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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables, Fruits, Poultry-Chicken |
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| Preparation Method : Boil/Simmer |
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| This salad is light, colourful and rich in antioxidants. If you don't have leftover cooked chicken or turkey, buy a roasted deli chicken. |
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Ingredients
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8 oz (250 g) green beans |
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1 large, ripe mango (or 2 small) |
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3 ripe kiwi, preferably a mixture of green and gold |
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6 cups (1.5 L) mixed greens |
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2 cups (500 mL) slivered, cooked chicken or turkey |
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Dressing: |
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1 very ripe kiwi |
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2 tbsp (30 mL) mild vegetable oil |
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Juice of half a lime (2 to 3 tbsp/30 to 45 mL) |
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2 tsp (10 mL) liquid honey |
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1/2 tsp (2 mL) salt |
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Pepper to taste |
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Preparation
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Blanch green beans by bringing a saucepan of lightly salted water to a boil. Add beans, cover, return to a boil and cook for 3 minutes or until beans are tender-crisp. Drain beans well, then plunge them into a bowl of ice water to cool quickly. Drain; pat dry and trim off ends and cut into 1-1/2-inch (4-cm) lengths.
Peel mango and cut into slices similar to beans and chicken. Peel kiwi, reserve the ripest green kiwi for dressing; cut the other kiwis in 8 wedges. Line a large shallow bowl or platter with greens.
Dressing: Purée remaining kiwi in small mini chopper or mash with a potato masher. Add vegetable oil, lime juice, honey, salt and pepper to taste and process or stir until smooth.
Arrange green beans, chicken, mango and kiwi wedges over greens. Pour dressing over all, toss and serve immediately.
Makes 4 servings.
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Nutritional information
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| Per serving: 326 cal, 24 g protein, 13 g fat, 32 g carb, 6 g fibre, 506 mg sodium. Good source thiamine, riboflavin, iron, zinc. |
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Source
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Homemakers Magazine: Summer 2003
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