Oriental Green Salad (Lf)
asian, chinese, low-fat, salads, vegan
----SALAD----
1 cup leaf lettuce; torn
1 cup chinese cabbage; torn
1 cup mung bean sprouts
1/2 cup bamboo shoots; sliced, cannd
1/4 cup carrots; thinly sliced
1/4 cup celery; thinly sliced
1/4 cup broccoli; chopped
----DRESSING----
3 tablespoon low-sodium soy sauce
3 tablespoon rice vinegar
2 tablespoon ; water
1/4 teaspoon fresh garlic; minced
1/4 teaspoon fresh ginger root; minced
----PER SERVING----
42 single *cals
3 single *gm protein
1/8 single *gm fat
7 single *gm carbo
464 single *mg sodium
3 single *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
Yield: 4 servings