Recipe - Chinese Salad

1 lg Head of Bibb lettuce;
1 lg Head of Boston Lettuce;
2 Stalks chinse cabbage;
8 ounce Can Bamboo shoots;
1 cup Bean spouts;
One half cup Soy french Dressing;

Rinse lettuce and cabbage leaves. Break into bitesize pieces. Place
in plactic bag or tightly covered container. Store in refrigerator 4
to 6 hours or overnight to crisp. Drain water chestnuts, bamboo
shoots, and bean sprouts. Rinse with cold water. Drain thoroughly.
Thinly slice the water chestnuts. Carefully pat greens dry with
towel. Place in wooden bowl. Cover with Soy French Dressing. Toss
lightly until all ingredients are coated.
Food Exchange per serving: One half VEGETABLE EXCHANGE; CAL: 40

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her MealMaster.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip