Oriental green salad (lf)

4 servings

Ingredients

Quantity Ingredient
1 cup Leaf lettuce; torn
1 cup Chinese cabbage; torn
1 cup Mung bean sprouts;
½ cup Bamboo shoots; sliced, cannd
3 tablespoons Low-sodium soy sauce;
3 tablespoons Rice vinegar;
2 tablespoons ;water
42 xes *cals
3 xes *gm protein
⅛ x *gm fat
¼ cup Carrots; thinly sliced
¼ cup Celery; thinly sliced
¼ cup Broccoli; chopped
¼ teaspoon Fresh garlic; minced
¼ teaspoon Fresh ginger root; minced
7 xes *gm carbo
464 xes *mg sodium
3 xes *gm fiber

Directions

SALAD

DRESSING

PER SERVING

Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside. Dressing: Combine all dressing ingredients in a blender or small jar. Process briefly or shake well to combine ingredients. Pour over salad and toss to coat. Serve at once. Serves 4.

Author's Note: This salad is full of spice and crunch.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de

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