———————————–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