6% calorie reduction from traditional recipe

Dressing
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 tablespoons Equal Spoonful*
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated gingerroot Salad:
1 bag (6 ounces) baby spinach leaves
2 cups cooked cubed chicken breast
1 can (11 ounces) mandarin oranges, drained
1/2 cup sliced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup toasted slivered almonds

*May substitute 2 1/2 packets Equal sweetener

For Dressing, whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.

For Salad, gently toss all ingredients in large salad bowl. Add dressing and toss to combine.

Makes 6 servings (1 1/2 cups)

Nutrition information per serving: 227 calories; 16g protein; 9g carbohydrate; 15g fat 2g saturated fat; 36mg cholesterol; 179mg sodium; 2g fiber

Food exchanges: 2 very lean meat, 1 vegetable, 2 1/2 fat