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| WETZEL COUNTY HOSPITAL |
| 304-455-8000 |
| "Take Good Care!" |
| Weekly Health-e Recipe |
Super Easy, Super Good Recipe
Mandarin Salad
1 bag (10 oz) fresh baby spinach or beet greens
2 cups fresh sugarsnap or snow peas, julienned
1 small sweet onion, chopped
1 can (6 oz) water chestnuts, drained and rinsed
1 can mandarin oranges, packed in juice, drained
1/4 cup toasted almond slivers
Dressing:
1/3 cup catsup
1/3 cup rice wine vinegar
1/3 cup water
1/3 cup sesame oil
1/3 cup stevia or sucralose sugar substitute
1 tablespoon toasted sesame seeds, optional
1 teaspoon DIY Seasoning
Variation: Makeover into an entree salad by topping with grilled sliced steak,
chicken breast, shrimp or salmon.
Nutrition Facts Per Serving: Calories 150, Protein 3gm, Carbohydrate 15gm,
Dietary Fiber 3gm, Fat 9gm, Saturated Fat 1gm, Sodium 182mg, WW points =
3.
Mandarin Salad
1 bag (10 oz) fresh baby spinach or beet greens
2 cups fresh sugarsnap or snow peas, julienned
1 small sweet onion, chopped
1 can (6 oz) water chestnuts, drained and rinsed
1 can mandarin oranges, packed in juice, drained
1/4 cup toasted almond slivers
Dressing:
1/3 cup catsup
1/3 cup rice wine vinegar
1/3 cup water
1/3 cup sesame oil
1/3 cup stevia or sucralose sugar substitute
1 tablespoon toasted sesame seeds, optional
1 teaspoon DIY Seasoning
- Combine vegetables in large salad bowl.
- Combine dressing ingredients in a dressing bottle or lidded jar. Shake
well to combine. - Pour desired amount over vegetable mixture; toss. Top with slivered
almonds. Makes 10 servings.
Variation: Makeover into an entree salad by topping with grilled sliced steak,
chicken breast, shrimp or salmon.
Nutrition Facts Per Serving: Calories 150, Protein 3gm, Carbohydrate 15gm,
Dietary Fiber 3gm, Fat 9gm, Saturated Fat 1gm, Sodium 182mg, WW points =
3.