Oriental Pheasant Salad

Course : Salads
Serves: 4
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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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