Chinese Salad
- Main Ingredient: Cabbage
- Cuisine: Chinese
- Dietary: Diabetic Various vegetarian
- Yield:
Chinese Salad ingredients
- 1 large Head of Bibb lettuce;
- 1 large Head of Boston Lettuce;
- 2 Stalks chinse cabbage;
- 8 oz Can Bamboo shoots;
- 1 c Bean spouts;
- 1⁄2 c Soy french Dressing;
Cooking Chinese Salad
1. Rinse lettuce and cabbage leaves.
2. Break into bite-size pieces.
3. Place in plactic bag or tightly covered container.
4. Store in refrigerator 4 to 6 hours or overnight to crisp.
5. Drain water chestnuts, bamboo shoots, and bean sprouts.
6. Rinse with cold water.
7. Drain thoroughly.
8. Thinly slice the water chestnuts.
9. Carefully pat greens dry with towel.
10. Place in wooden bowl.
11. Cover with Soy French Dressingi.
12. Tossi lightly until all ingredients are coated.
13. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE; CAL: 40 Source: The Complete Diabetic Cookbook by Mary Jane Finsand.
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