Hot Stir Fry Salad With Mushrooms
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Broccoli||1 Bunch (100 gm), broken into flowerets|
|Sliced celery||1 Cup (16 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Cooked diced chicken/Turkey||2 Cup (32 tbs)|
|Garlic dressing||1 Teaspoon|
|Chinese cabbage||2 Cup (32 tbs), cut in 1-inch slices|
Melt butter in large skillet; saute onion in butter until crisp-tender.
Add broccoli and celery; stir-fry over medium-high heat 3 to 4 minutes, until vegetables are crisp-tender.
Add mushrooms and chicken; continue cooking 2 minutes longer, until mixture is heated through.
Add Garlic Dressing; toss lightly.
Serve hot salad over raw Chinese cabbage
Calories 235 Calories from Fat 128
% Daily Value*
Total Fat 14 g22.3%
Saturated Fat 7.9 g39.7%
Trans Fat 0 g
Cholesterol 79.8 mg26.6%
Sodium 123.1 mg5.1%
Total Carbohydrates 9 g3%
Dietary Fiber 2.7 g10.9%
Sugars 4.1 g
Protein 19 g37.8%
Vitamin A 44.9% Vitamin C 74.6%
Calcium 8.3% Iron 8.5%
*Based on a 2000 Calorie diet