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