Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SALAD DRESSING----------------------------
2 tb Red wine vinegar Salt black pepper to taste
2 Scallions; finely minced 1/3 c Vegetable oil (preferably
1 tb Gingerroot; grated . canola)
1 ts Dijon-style mustard

---------------------------SALAD--------------------------------
1 cn Artichoke bottoms; (15oz) 2 tb Barbecue sauce
. rinsed diced 1 sm Red bell pepper; diced
2 c Rice; cooked, cold 1 Scallion; thinly sliced
3/4 lb Chicken breasts; boneless, Salt black pepper to taste
. skinless, cooked 3 tb Parsley; minced
. shredded . (for garnish)

Use brown long-grain rice or brwon basmati, or one of the other
aromatic long-grain rices grown in Texas and California. This
soul-satisfying mix of textures and tastes is best served either
slightly warm or at room temperature.

** Salad Dressing ** In a small bowl blend the vinegar, scallions,
gingerroot, mustard, salt and pepper. Add the oil in a stream,
beating with a fork or whisk until well combined. Set aside.

** Salad ** In a large mixing bowl, combine the salad ingredients
except the parsley. Beat the dressing again for a minute and pour
over the salad. Toss lightly to blend. Season with salt and pepper
and toss lightly again.

Garnish with parsley.

Nutritional Information per serving: 227 calories, 11g fat, 15g
protein, 18g carbohydrates, 33mg cholesterol, 117mg sodium, 3g
dietary fiber

** Modern Maturity - July/August 1995 ** Posted by The WEE Scot --
Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95

Browse by categories