Oriental green salad (low fat)

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
¼ cup Carrots; thinly sliced
¼ cup Celery; thinly sliced
¼ cup Broccoli; chopped
3 tablespoons Low-sodium soy sauce;
3 tablespoons Rice vinegar;
2 tablespoons ;water
¼ teaspoon Fresh garlic; minced
¼ teaspoon Fresh ginger root; minced
42 xes *cals
3 xes *gm protein
⅛ x *gm fat
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

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File

Related recipes