Today is going to be warmer and more humid and keep increasing to the weekend. I sure was enjoying our nice early fall weather.
I’ll be at the Senior Center today, then visit the Farmer’s Market, see my Orthotics guy, then deliver death certificates to the SSA and a couple others for my mom’s estate.
I hope you all have a great day. See you tomorrow.
Asian Chicken Salad
This healthy, hearty salad is packed full of fruit AND vegetables.
2 cups cooked chicken, skin removed, cut into bite-sized pieces
4 cups cabbage, shredded
1 cup mushrooms, sliced
1 cup carrots, grated
2 tablespoons cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 mandarin orange or tangerine, divided into sections
1/2 cup nonfat Asian or Oriental-style salad dressing
We love to toss the salad with cooked (and cooled) rice noodles snipped into bite-size pieces.
1. In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. Toss well.
2. Top with green onions and tangerine sections. Pepper to taste.
Amount Per Serving: Calories: 169.5; Total Fat: 7.4 g; Cholesterol: 22.0 mg;
Sodium: 115.8 mg; Total Carbs: 17.5 g; Dietary Fiber: 4.0 g; Protein: 10.7 g.
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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