Recipe - Layered Chicken-Vegetable Salad

5 cup Iceberg lettuce; shredded
1 md Cucumber; thinly cut or sliced up
1 cup Bean sprouts; fresh
1 cup Waterchestnuts; canned
One half cup Green onions; thinly cut or sliced up
4 cup Chicken; cooked and cubed
1 pound Pea pods; fresh
2 cup Fatfree mayonnaise
1 tablespoon Sugar
2 teaspoon Curry powder
One half teaspoon Ground ginger

From: Barbara Schmidt smgin2@SPRYNET.COM

Date: Thu, 11 Jul 1996 06:24:52 0700
Recipe By: bjs

Place lettuce in the bottom of a 4 quart salad bowl. Add by layers, the
cucumbers, bean sprouts, water chestnuts, onions, pea pods and chicken. In
another bowl, mix the mayonnaise, sugar, curry and ginger. Spread this
mixture over the top of the salad. Cover and chill several hours or even
overnight. 10 servings. 195.6 calories, 5.3 fat grams, 25.3% fat.

EATL Digest 10 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.