SALAD
1 cup Leaf lettuce, torn
1 cup Chinese cabbage, torn
1 cup Mung bean sprouts
1/2 cup Bamboo shoots, sliced, cannd
1/4 cup Carrots, thinly sliced
1/4 cup Celery, thinly sliced
1/4 cup Broccoli, chopped
DRESSING
3 tablespoons Low-sodium soy sauce
3 tablespoons Rice vinegar
2 tablespoons water
1/4 teaspoon Fresh garlic, minced
1/4 teaspoon Fresh ginger root, minced
PER SERVING
42 *cals
3 *gm protein
1/8 *gm fat
7 *gm carbo
464 *mg sodium
3 *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.