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Title: Oriental Green Salad (Lf)
Categories: Lowfat Vegetarian Salad
Yield: 4 Servings

SALAD
1cLeaf lettuce; torn
1cChinese cabbage; torn
1cMung bean sprouts;
1/2cBamboo shoots; sliced, cannd
1/4cCarrots; thinly sliced
1/4cCelery; thinly sliced
1/4cBroccoli; chopped
DRESSING
3tbLow-sodium soy sauce;
3tbRice vinegar;
2tb;water
1/4tsFresh garlic; minced
1/4tsFresh ginger root; minced
PER SERVING
42x*cals
3x*gm protein
1/8x*gm fat
7x*gm carbo
464x*mg sodium
3x*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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