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Recipe by: bernekin
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See below ingredients and instructions of the recipe
---------------------------SALAD--------------------------------
1 c Leaf lettuce; torn 1/4 c Carrots; thinly sliced
1 c Chinese cabbage; torn 1/4 c Celery; thinly sliced
1 c Mung bean sprouts; 1/4 c Broccoli; chopped
1/2 c Bamboo shoots; sliced, cannd
--------------------------DRESSING-------------------------------
3 tb Low-sodium soy sauce; 1/4 ts Fresh garlic; minced
3 tb Rice vinegar; 1/4 ts Fresh ginger root; minced
2 tb ;water
------------------------PER SERVING-----------------------------
42 x *cals 7 x *gm carbo
3 x *gm protein 464 x *mg sodium
1/8 x *gm fat 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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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