Title: Oriental green salad (lf)
 Categories: Low-fat, Mcdougall, Vegetarian, Salads, To try
      Yield: 4 Servings
 
MMMMM---------------------------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

MMMMM--------------------------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

MMMMM------------------------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.