Title: Oriental Green Salad (Low Fat)
Categories: Low-fat, Mcdougall, Vegan, Salads, To try
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip