Almost Fat-Free Chinese Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love the combination of textures in this salad. It is very healthy, and has endless possibilities as far as ingredients. You can add snow peas, water chestnuts, broccoli, etc. I serve this topped with chow mein noodles. YUMMY!!! Ingredients:
1 head cauliflower, cut into flowerettes |
1 cucumber, peeled and sliced |
1/2 lb fresh spinach, torn into bite-size pieces |
1/2 lb sliced fresh mushrooms |
2 carrots, thinly sliced on the diagonal |
3 green onions, sliced (including tops) |
1 green pepper, cut into 1 inch squares |
3 stalks celery, diagonally sliced |
1 1/2 cups beef broth |
1/2 cup soy sauce |
1/2 cup sake (or dry white wine) |
ground black pepper, to taste |
1/4 teaspoon garlic powder |
sugar, to taste |
Directions:
1. Place all vegetables in large salad bowl.
2. Combine broth, soy sauce, sake, black pepper, garlic powder, and sugar in small mixing bowl.
3. Just before serving, pour dressing over salad and toss to coat.
4. Note: If using sake, less sugar will be needed (about 2 Tbsp.); if using dry white wine, more sugar will be needed (about 1/4 c.), or to taste This makes about 2 c.
5. dressing.
6. If you do not use it all, refrigerate leftovers for use on other salads.
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