Salad Of Duck Breast With Raspberry Dressing
|Cooked duck breast meat||12 Ounce, skin removed|
|Canned water chestnuts||8 Ounce, drained and quartered (Whole, 1 Can)|
|Chopped watercress||3⁄4 Cup (12 tbs)|
|Nonfat mayonnaise||1⁄4 Cup (4 tbs)|
|Raspberry vinegar||1 Tablespoon|
|Red leaf lettuce head||1|
|Chopped fresh parsley||1 Tablespoon|
|French bread slice||4|
Cut the duck breast meat into 2" X 1/2" pieces.
In a large bowl, gently combine the duck, water chestnuts and watercress.
In a small bowl, stir together the mayonnaise and vinegar.
Pour over the duck mixture and gently toss until coated.
Cover and chill in the refrigerator for at least 1 hour to blend the flavors.
To serve, line salad plates with the lettuce and gently mound some of the duck mixture in the middle of each.
If desired, sprinkle with the parsley to garnish.
Serving size: Complete recipe
Calories 983 Calories from Fat 177
% Daily Value*
Total Fat 19 g29.7%
Saturated Fat 4.5 g22.6%
Trans Fat 0 g
Cholesterol 261.9 mg87.3%
Sodium 1658 mg69.1%
Total Carbohydrates 104 g34.6%
Dietary Fiber 10.5 g41.9%
Sugars 11.9 g
Protein 90 g180%
Vitamin A 983.7% Vitamin C 129.2%
Calcium 40.3% Iron 155.9%
*Based on a 2000 Calorie diet