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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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