Ingredients :
6 cups water
3 cups snow peas
2 medium red bell peppers, cored and chopped
2 skinless boneless chicken breast tenderloins, about 4 ounces each, cooked and chopped
5 cups torn spinach leaves
3 cloves garlic, minced
3 tablespoons balsamic vinegar
1 teaspoon sesame oil
2 tablespoons lemon juice
1/4 teaspoon ground black pepper
Method :
1. Bring water to a boil in a large saucepan. Add snow peas and cook until they are just tender, about 2 minutes.
6 cups water
3 cups snow peas
2 medium red bell peppers, cored and chopped
2 skinless boneless chicken breast tenderloins, about 4 ounces each, cooked and chopped
5 cups torn spinach leaves
3 cloves garlic, minced
3 tablespoons balsamic vinegar
1 teaspoon sesame oil
2 tablespoons lemon juice
1/4 teaspoon ground black pepper
Method :
1. Bring water to a boil in a large saucepan. Add snow peas and cook until they are just tender, about 2 minutes.
2. Rinse immediately in cold water.
3. Combine snow peas, bell peppers, chicken and spinach in a large bowl.
4. In a separate bowl, whisk together remaining ingredients and drizzle over salad.
5. Chill for 2 hours before serving.
Yield: 4 servings
Per serving:
141 calories,
2g fat,
6g fiber,
35mg chol,
19g protein,
14g carbs,
94mg sodium
WW Pts: 2
Source: 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger, 1998 Via All Around Cooking
