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Poultry: Crunchy Spring Greens W/ Dates & Blue Cheese

Source of Recipe

Quick and Easy Low-Carb Cooking - by Nancy Hughes - e-mail

CRUNCHY SPRING GREENS WITH DATES AND BLUE CHEESE

Exchanges
WW Points
Yield: 4 servings

- 1 ounce walnut or pecan pieces
- 1/2 of a .3-ounce package dried Oriental noodle soup mix (discard seasoning packet) (Top Ramen)
- 8 cups mixed spring greens
- 1/2 cup thinly sliced red onion
- 9 ounces frozen cooked diced chicken breast meat, thawed
- 1/2 cup chopped dates
- 1/4 cup balsamic vinegar
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1-1/2 ounces crumbled blue cheese

Place a 12-inch nonstick skillet over medium high heat until hot. Add nuts and noodle soup mix and cook 2-3 minutes or until beginning to brown.

Remove from heat and set aside on separate plate.

On 4 individual dinner plates, arrange equal amounts of greens, onion, chicken, dates, and toasted nut mixture.

In a small jar, combine vinegar, sugar, and salt. Seal lid tightly and shake vigorously until well blended.

Pour dressing evenly over each salad. Top with blue cheese.

1/4 recipe serving equals: Calories: 360, Fat: 12 g, Cholesterol: 62 mg, Sodium: 383 mg, Carbohydrate: 40 g, Dietary Fiber: 3 g, Sugars: 28 g, Protein: 26 g ++++ Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable, 1-1/2 Fruit, 1 Fat ++++ WWP: 8