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
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