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Title: Oriental Green Salad (Lf)
Categories: Lowfat Vegetarian Salad
Yield: 4 Servings
| SALAD | ||
| 1 | c | Leaf lettuce; torn |
| 1 | c | Chinese cabbage; torn |
| 1 | c | Mung bean sprouts; |
| 1/2 | c | Bamboo shoots; sliced, cannd |
| 1/4 | c | Carrots; thinly sliced |
| 1/4 | c | Celery; thinly sliced |
| 1/4 | c | Broccoli; chopped |
| DRESSING | ||
| 3 | tb | Low-sodium soy sauce; |
| 3 | tb | Rice vinegar; |
| 2 | tb | ;water |
| 1/4 | ts | Fresh garlic; minced |
| 1/4 | ts | 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
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