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.