| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Low-fat, Mcdougall, Salads, To try, Vegan | 4 | Servings |
INGREDIENTS
| 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 |
| 3 | T | Low-sodium soy sauce |
| 3 | T | Rice vinegar |
| 2 | T | water |
| 1/4 | t | Fresh garlic, minced |
| 1/4 | t | Fresh ginger root, minced |
| 42 | Cals | |
| 3 | Gm protein | |
| 1/8 | Gm fat | |
| 7 | Gm carbo | |
| 464 | Mg sodium | |
| 3 | Gm fiber |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 607.9mg
Potassium: 375.3mg
Carbohydrates: 9.2g
Fiber: 1.3g
Sugar: 2g
Protein: 2.4g