Risotto

Ingredients:

1 16 1/2-oz. can apricot halves in light syrup, sliced
1/4 c. lemon juice
2 t. sugar
1 t. reduced-sodium soy sauce
1 t. ground cumin
4 c. iceberg lettuce, shredded
1/4 c. fresh cilantro, chopped
2 green onions (white and green parts)
2 c. fresh bean sprouts, rinsed and drained
1 8-oz. can water chestnuts, drained and sliced
1/2 c. slivered almonds, toasted

Directions:

Drain apricots, reserving 2 tablespoons syrup. For the dressing: combine reserved syrup with lemon juice, sugar, soy sauce, and cumin in jar. Chill until ready to serve. Place lettuce in serving bowl. Top with cilantro, onion, bean sprouts, water chestnuts, apricot slices, and almonds. When ready to serve, shake dressing and pour over salad. Toss well. Serves: 8.

Nutritional Information:

Calories per serving: 120; protein: 3 grams; fat: 4 grams; cholesterol: 0 milligrams.