Chinese Salad
Yield
12 servingsPrep
6 hrsCook
0 minReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large head |
bibb lettuce
|
* |
| 1 | large head |
boston lettuce
|
*
|
| 2 | stalks |
napa (Chinese) cabbage
|
*
|
| 8 | ounce can |
bamboo shoots
|
|
| 1 | cup |
mung bean sprouts
|
|
| ½ | cup |
salad dressing, french
soy |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large head |
bibb lettuce
|
* |
| 1 | large head |
boston lettuce
|
*
|
| 2 | stalks |
napa (Chinese) cabbage
|
*
|
| 8 | ounce can |
bamboo shoots
|
|
| 237 | ml |
mung bean sprouts
|
|
| 118 | ml |
salad dressing, french
soy |
* |
Directions
Rinse lettuce and cabbage leaves.
Break into bite-size pieces.
Place in plactic bag or tightly covered container.
Store in refrigerator 4 to 6 hours or overnight to crisp.
Drain water chestnuts, bamboo shoots, and bean sprouts.
Rinse with cold water.
Drain thoroughly.
Thinly slice the water chestnuts.
Carefully pat greens dry with towel.
Place in wooden bowl.
Cover with Soy French Dressing.
Toss lightly until all ingredients are coated.
