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Chinese Salad


Recipe (click to expand)

1 lg Head of Bibb lettuce;

1 lg Head of Boston Lettuce;

2 Stalks chinse cabbage;

8 oz Can Bamboo shoots;

1 c Bean spouts;

1/2 c Soy french Dressing;

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. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE; CAL: 40 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her Meal-Master.

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