Ingredients

- 4 cups of romaine lettuce, torn, washed and dried
- 2 cups of cabbage
- 1 cup of bean sprouts
- 4 boneless breast of chicken, cooked and shredded or chopped (equal to about 2 cups shredded)
- 3 green onions chopped
- 1 tablespoon sesame seeds, toasted
- 1 15oz can of mandarin oranges (in light syrup, drained

Dressing

- 3 tablespoon water
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoon white wine or rice vinegar
- 2 tsp sesame oil
- ¼ teaspoon white pepper

Topping (optional)

- ½ cup cornflakes cereal
- ¼ cup toasted sliced almonds

Method

In a large bowl combine the first seven ingredients. Let chill about 10 minutes. IN a small bowl mix the dressing ingredients together. Just before serving pour dressing over salad. Or serve salad in individual bowls and offer dressing in a pourable container so your family can add their own desired amount of dressing.

Ingredients

- 1 ½ cups all-purpose flour

- 1 ¼ teaspoon baking powder

- ½ teaspoon baking soda

- ½ teaspoon ground cinnamon

- 1/8 teaspoon salt

- 2 slightly beaten egg whites

- 1 cup mashed banana

- ¾ cup sugar

- ¼ cup cooking oil

- non-stick cooking spray coating

Method

1. In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt

2. In a large mixing bowl stir together egg whites, banana, sugar, and oil. Stir flour mixture into banana mixture just till moistened.

3. Spray an 8x4x2 inch loaf pan with nonstick spray coating. Spread batter in prepared pan. Bake in a 350 degree oven for 45-50 minutes or till a toothpick inserted near the center comes out clean.

4. Cool bread in the pan for 10 minutes. Remove from pan and cool thoroughly on a wire rack. For easier slicing, wrap the bread in plastic wrap and store overnight. Makes 1 loaf. (16 servings)

Ingredients

- 6 servings
- ½ cup cracked wheat (bulgur)
- ½ cup boiling water
- 2 tablespoons apples juice
- 2 tablespoons lemon juice
- 1/8 teaspoon lemon zest
- 1 stalk celery, sliced thinly on the diagonal
- 1 large red apple, cored and diced
- ½ of a large carrot, grated
- 1 tablespoon minced Italian parsley
- 1 cup red seedless grapes cut in half if large

Method

Place the cracked wheat, water, apple and lemon juices and the lemon zest in a mixing bowl and allow to soak, covered, until all the liquid is absorbed, between 30 minutes and an hour. Add the remaining ingredients and chill before servings.

Ingredients

- 1 ½ lb mixed salad greens
- 1 cucumber
- 2 stalks celery
- 3 radishes
- 3 scallions
- 2 carrots
- 2 tomatoes

Method

1. Include some firm-textured, crisp lettuce in the mixed greens, such as romaine or iceberg
2. Wash and drain the greens thoroughly. Chill in the refrigerator.
3. Score the cucumber lengthwise with a fork. (Peel if it has been waxed.) Cut into thin slices.
4. Cut the celery into thin slices on the diagonal.
5. Trim the radishes and cut into thin slices.
6. Trim the roots and tops of the scallions. Slice.
7. Trim and peel carrots. Shred using a grater.
8. Remove the core end of the tomatoes. Cut into wedges, 8-10 per tomato, depending on size.
9. Cut or tear lettuce and other greens into bite-size pieces.
10. Place all ingredients except tomatoes in a large mixing bowl. Toss until evenly mixed.
11. Plate the salads on cold plates or bowls.
12. Garnish with tomato wedges.
13. Hold in refrigerator until ready to serve.
14. Serve with an appropriate dressing.