Oriental Green Salad (Low Fat)

Oriental Green Salad (Low Fat) Ingredients

SALAD	2 tb ;water
1 c Leaf lettuce; torn	1/4 ts Fresh garlic; minced
1 c Chinese cabbage; torn	1/4 ts Fresh ginger root; minced
1 c Mung bean sprouts;	PER SERVING
1/2 c Bamboo shoots; sliced, cannd	42 x *cals
1/4 c Carrots; thinly sliced	3 x *gm protein
1/4 c Celery; thinly sliced	1/8 x *gm fat
1/4 c Broccoli; chopped	7 x *gm carbo
DRESSING	464 x *mg sodium
3 tb Low-sodium soy sauce;	3 x *gm fiber
3 tb Rice vinegar;

Instructions for Oriental Green Salad (Low Fat)

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. Authors 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

Main Ingredient: GreensCuisine: Uncategorized

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