Ingredients
- 5 torn curly endive
- 8 oz bottle nonfat italian salad dressing
- 6 oz no pasta ribbons (boil)
- 9 oz chicken (frozen chopped cooked)
- 3 oz fat cheddar (reduced)
- 1 oz pepperoni
- 1/4 oz mesquite (frozen)
- 1/8 ts cracked black pepper
- 1 slice green
Tomatoes, halved IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork. Drain. Rinse with cold water and drain again. If using chicken tenders, halve them crosswise. RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, add endive and tomatoes; toss gently to mix. Makes 6 main-dish servings. Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31 % vit. C, 16% calcium, 8% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek
