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Oriental Pheasant Salad


Course : Salads
Serves: 4
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Ingredients:


2 cups cut up cooked pheasant -- (can use grouse)

1 cup seedless green grapes

8 ounces pineapple chunks -- drained

8 ounces water chestnuts -- drained and sliced

1/2 cup celery -- diagonally sliced

1 medium apple -- cored and cut in 1/2 inch cubes

1 tablespoon fresh lemon juice

1/4 cup mayonnaise

1/4 cup sour cream

1 teaspoon prepared mustard

1 bunch lettuce leaves

1/2 package chow mien noodles
 

Preparation / Directions:


In large bowl, combine pheasant, grapes, pineapple chunks, water chestnuts, and celery. In small mixing bowl, toss apple cubes with lemon juice; add to pheasant mixture. In same small bowl, blend mayonnaise, sour cream, and mustard; pour over pheasant mixture. Mix well; refrigerate at least 2 hours to blend flavors. To serve, line chilled individual plates or large serving bowl with lettuce leaves; spoon pheasant mixture over leaves. Top with chow mien noodles.

 

Nutritional Information:

154 Calories (kcal); 15g Total Fat; (81% calories from fat); 1g Protein; 7g Carbohydrate; 11mg Cholesterol; 115mg Sodium

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