-----------------------------------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