| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Low-fat, Mcdougall, Vegan, Salads, To try |
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 |
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 |
| 42 |
x |
*cals |
| 3 |
x |
*gm protein |
| 1/8 |
x |
*gm fat |
| 7 |
x |
*gm carbo |
| 464 |
x |
*mg sodium |
| 3 |
x |
*gm fiber |
INSTRUCTIONS
SALAD
DRESSING
PER SERVING
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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