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Makes 4 servings

• 2 cups fresh spinach leaves
• 4 cups romaine lettuce leaves (or 1 bag European or Asian salad mix)
• 1 cup carrots, julienned
• 1 cup broccoli flowerets
• 2 cups bok choy, julienned
• 3 cups assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts)
• 1 cup cooked skinned chicken breast, cut into thin strips
• 3/4 cup seasoned rice wine vinegar
• 2 tablespoons apple juice concentrate
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger)
• 1 clove garlic, minced
• 1/3 cup creamy peanut butter

Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables.

Divide onto 4 plates.

Equally distribute chicken onto salads.

In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic.
Mix well.

Heat the peanut butter in the microwave until a liquid-like consistency.

Whisk the peanut butter into the dressing mixture.

Pour the dressing over the salads.

Per serving: 340 calories; 28g protein; 12g total fat (2.5g saturated fat); 31g carbohydrates; 7g dietary fiber; 45mg cholesterol; 380mg sodium. Daily value: 70% folate; 290% vitamin A; 190% vitamin C; 15% calcium; 25% iron.

Food Exchanges: 2 vegetables; ¼ fruit; 1 2/3 breads; 3 meats; 1 2/3 fats.

Courtesy of the Peanut Advisory Board www.peanutbutterlovers.com


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