1/3 cup seasoned rice vinegar
2 Tbsp. vegetable oil
2 tsp. Asian sesame oil
3/4 tsp. salt
1 medium head savoy cabbage (about 2 1/2 lbs.), thinly sliced and tough ribs removed (or substitute a 16-oz. package of slaw mix)
16-oz. bag carrots, peeled and shredded
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro

Prepare dressing: In large bowl, with wire whisk or fork, mix vinegar, vegetable oil, Asian sesame oil and salt until blended. Add cabbage, carrots, green onions and cilantro to dressing in bowl; toss to mix well. If not serving right away, cover and refrigerate for up to 2 hours.

Each serving: About 76 calories, 2g protein, 11g carbohydrate, 3g fat (0g saturated), 4g fiber, 0mg cholesterol, 416mg sodium

Quick & Simple Magazine

Serves: 4

12 ounces cooked chicken ***, shredded or cubed (2 cups)
2 medium red and/or green apples, coarsely chopped (2 cups)
1/4 cup thinly sliced celery
1/3 cup dried tart cherries
1/3 cup coarsely chopped pecans or peanuts
1/3 cup fat-free mayonnaise dressing or salad dressing
1/3 cup fat-free dairy sour cream
1 to 1-1/2 teaspoons dried rosemary, crushed
1 Tbsp. lemon juice
1Tbsp. honey
Lettuce leaves

Combine chicken, apples, celery, cherries, and nuts in medium bowl. For dressing, stir together the mayonnaise dressing or salad dressing, sour cream, rosemary, lemon juice, and honey in a small bowl. Stir dressing into chicken mixture just until evenly coated. Refrigerate, covered, for up to 24 hours. Serve on lettuce leaves.

Serves: 4 - Nutrition Information Per Serving