HEART HEALTHY RECIPE (LUNCH): BOK CHOY SALAD

Salad:

·         1 large bunch bok choy, cleaned and chopped

·         1 bunch green onions, chopped

·         2 cups sliced mushrooms

·         2-3 five ounce cooked chicken breasts, diced

·          1 cup strawberries, sliced

·         ½ cup water chestnuts

·         1 cup fresh bean sprouts

Dressing:

·         1 cup white vinegar

·         ¼ cup water

·         ⅓ to ½ cup canola oil

·         ⅓ cup Splenda

·         2 TBSP low sodium soy sauce

1.      In a large bowl, mix chopped vegetables, strawberries and chicken together

2.      In a separate jar or container with a lid, mix all dressing ingredients together and shake well

3.      Pour dressing over salad, let stand for 1 hour and serve

Servings:  4

Serving size:  2 cups

Nutritional Information

Calories:  300

Fat:  10 g

Saturated Fat:  .5 g                         

Cholesterol:  56 mg              

Sodium:  200 mg                  

Carbohydrate:  12 g            

Fiber:  4 g

Protein:  40 g

"The Perfect Day"
By: Nanette Cameron, RD