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Asian Duck Salad

Source: Duke Diet and Fitness Center Cookbook, Spring '05 Cookbook
By Duke University Diet & Fitness Center

Yield: 4 servings

Serving Size: 2 oz.

12 oz. duck (meat only), cooked 4 cups mixed greens
1 Tbsp teriyaki sauce 1 red pepper
1 tsp honey 1 oz. scallions, sliced
1 tsp low-sodium soy sauce 1 Tbsp peanuts, chopped
1 tsp Zing Sauce (or Heinz 57 Sauce) 1 cup cabbage, sliced

Thinly slice duck and add teriyaki sauce, honey, soy sauce, zing sauce, and scallions. Mix well.
In a separate bowl, mix greens and cabbage together. Put down about 1Ľ cup of the mixture onto the center of a plate and top with about 3.5 oz. of the duck salad.

Thinly slice the red pepper and garnish the top of the salad. Also top with about ľ tsp of chopped peanuts.

Nutrition per Serving Exchanges Carb Choices

Calories 150 2 protein

Fat 5 g 1 vegetable

Carbohydrates 8 g ˝ fruit

Protein 19 g

Cholesterol *

Dietary Fiber *

Sodium *

*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.