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