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How to Make Flan
Peruvian Arroz con Pollo
bag (10 oz) mixed salad greens (6 cups)
medium radishes, thinly sliced
medium green onions, thinly sliced (5 tablespoons)
medium stalks celery, thinly sliced (1 cup)
slices bacon, crisply cooked, crumbled
box (9 oz) frozen baby sweet peas, thawed
cups reduced-fat mayonnaise or salad dressing
cup shredded Cheddar cheese or grated Parmesan cheese (2 oz)
In deep 3-quart salad bowl, place salad greens. Layer radishes, onions, celery, bacon and peas over greens.
Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese.
Cover; refrigerate at least 2 hours to blend flavors but no longer than 12 hours.
Just before serving, toss if desired. Store covered in refrigerator.
Keep salads cold at picnics or other outdoor events by placing the serving container in a bowl filled with ice.
To save time, use precooked bacon slices, available in the meat department of the supermarket.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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