Recipe
Salad
Stir-Fry Vegetable Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 3 c. chopped cauliflower florets | ||
| 6 medium green onions, sliced | ||
| 1 large red bell pepper, cut into strips | ||
| 1 c. sliced fresh mushrooms | ||
| 2 (10 oz each) cans Hy-Vee 98% fat-free breast chicken, drained | ||
| 1 (12 oz) pkg Hy-Vee European Blend lettuce mix | ||
| 2 (20 oz each) cans Hy-Vee pineapple chunks, drained and 6 tbsp juice reserved | ||
| 3 tbsp. Hy-Vee Select white wine vinegar |
Directions
- In a large skillet, heat oil over medium-high heat. Add cauliflowerets and stir-fry for 3 minutes.
- Stir in onion, pepper and mushrooms. Stir-fry for an additional minute. Remove from heat. Allow to cool for 1 to 2 minutes.
- In a large bowl, stir together vegetable mixture, chicken, lettuce and pineapple chunks.
- In a small mixing bowl, stir together pineapple juice and vinegar. Drizzle over salad and toss to coat.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 50mg
- Sodium: 480mg
- Total Carbohydrates: 28g
- Protein: 18g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 170%
0%
Iron 6%
0%
Calcium 2%