Recipe - Oriental Green Salad (Low Fat)

SALAD
1 cup Leaf lettuce; torn
1 cup Chinese cabbage; torn
1 cup Mung bean sprouts;
One half cup Bamboo shoots; cut or sliced up , cannd
One fourth cup Carrots; thinly cut or sliced up
One fourth cup Celery; thinly cut or sliced up
One fourth cup Broccoli; chopped

DRESSING
3 tablespoon Lowsodium soy sauce;
3 tablespoon Rice vinegar;
2 tablespoon ;water
One fourth teaspoon Fresh garlic; minced
One fourth teaspoon Fresh ginger root; minced

PER SERVING
42 x *cals
3 x *gm protein
1/8 x *gm fat
7 x *gm carbo
464 x *mg sodium
3 x *gm fiber

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