1 Head lettuce
1/2 cup of diced avocado
1 large Pink grapefruit, peeled & sectioned
1/4 cup of toasted pine nuts
1 cup of cooked white-meat chicken
1/2 cup of rice vinegar
1/3 cup of Honey
1 tablespoon Low-sodium tamari or soy sauce
1 tablespoon of grated gingerroot
1 tablespoon of dark sesame oil
1 teaspoon of Herbal salt substitute
Wash and dry lettuce, then tear into bite-sized pieces. Place in a large salad bowl. Add avocado, grapefruit sections, pine nuts, and chicken. Toss together vinegar, honey, tamari sauce, gingerroot, oil, and salt substitute. Pour over salad and mix well. Serve immediately.
Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
