Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------SALAD--------------------------------
1 c Leaf lettuce; torn 1/4 c Carrots; thinly sliced
1 c Chinese cabbage; torn 1/4 c Celery; thinly sliced
1 c Mung bean sprouts; 1/4 c Broccoli; chopped
1/2 c Bamboo shoots; sliced, cannd

--------------------------DRESSING-------------------------------
3 tb Low-sodium soy sauce; 1/4 ts Fresh garlic; minced
3 tb Rice vinegar; 1/4 ts Fresh ginger root; minced
2 tb ;water

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

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