---------- Recipe via Meal-Master (tm) v8.01
       Title: Oriental Green Salad (Lf)
  Categories: Low-Fat, Mcdougall, Vegan, Salads, To Try
       Yield: 4 servings
       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
 --------------------------------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