* Exported from MasterCook *

BOMBAY SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Salad-Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chestnuts -- water
1 sm button mushrooms
1 1/2 cups duck -- cooked, diced
- French Dressing-
1/2 cup olive oil -- or salad oil
2 tbsp vinegar
2 tbsp lemon Juice
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp paprika
1 cup diced celery
1/4 cup mayonnaise
1 tsp salt
curry powder to taste
lettuce leaves
shredded coconut

1. Combine chestnuts, mushrooms and duckling in a bowl. Pour on French Dressing and mix well. Cover and allow to marinate in the refrigerator for
several hours.
2. When ready to serve, drain off excess dressing. Add’celery.
3. Blend together the mayonnaise, salt and curry powder. Add to the duckling and mix well.
4. Serve over crisp lettuce and garnish with shredded coconut.

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Per Serving (excluding unknown items): 647 Calories; 64g Fat (87.9% calories from fat); 9g Protein; 11g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 945mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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