Oriental Salad

Course : Salads
Serves: 2
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1 pound cooked roast beef -- turkey, chicken or pork thin strips
1 cup cooked long grain rice
2 large eggs -- scrambled w/out fat
1/2 cup diagonally sliced celery
2 tablespoons sliced green onions
1 large radish -- thinly -- sliced/quarte
2 tablespoons teriyaki or soy sauce
3 teaspoons dry sherry
3 teaspoons peanut oil
1/4 teaspoon garlic powder
1/4 teaspoon honey
2 dashes dry mustard
2 dashes ground ginger
1 bunch lettuce leaves

Preparation / Directions:

In a salad bowl, combine meat, rice, eggs, celery, green onions and radis h. In a small bowl, combine teriyaki or soy sauce, sherry, oil, garlic po wder, honey, dry mustard and ginger. Stir. Pour over meat and rice mixtur e in bowl. Toss. Serve on a bed of lettuce leaves.


Nutritional Information:

142 Calories (kcal); 11g Total Fat; (75% calories from fat); 6g Protein; 2g Carbohydrate; 187mg Cholesterol; 58mg Sodium

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