Salad Chinese Vegetable

 

Calabash Cookbook
$15 each
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Chinese Vegetable Salad
Total Servings: 10

Ingredients:
8 cups Iceberg Lettuce (torn into bite size pieces)
1/3 cup Green Onions (chopped)
1/2 cup Chinese Parsley (chopped)
1 (8 oz.) can Water Chestnuts (drained, sliced)
1 (3 oz.) pkg Won Ton Strips (fried)
1 (1 7/8 oz.) pkg Long Rice (bean thread noodles)
1/4 cup Oil for frying
1/4 lb. Char Siu (cut into slivers)
1/4 cup Sesame Seeds (toasted)

Intructions:

1.  Divided long rice into 4 even parts.
2.  Fry each part in hot oil until light and fluffy.
3.  Drain well and break into pieces.
4.  Toss together lettuce, green onions, Chinese parsley, water
     chestnuts, won ton strips, long rice, char siu and toasted sesame.
5.  Serve with the sesame hoisin dressing recipe also include in book.
 
Note:  The nutritional content doesn't include the dressing. Chicken can be substituted fro char siu. Almond slivers can be substituted for sesame seeds.
There might be a slight variation in the content
 
   Nutrient Analysis:
  Servings
Calories
Protein
(g)
Fat
(g)
Sodium
(mg)
Potassium
(mg)
Phosphorous
(mg)
Carbs*
(g)
 
Recommended
Serving Size (1)
138
7
6
89
238
103
15
 
Whole Recipe (6)
1381
65
63
890
2377
1027
151
* Carbohydrates
 
 
Sample recipies from Calabash Cookbook For Kidney Health
  Entrees:  Frittata (baked omelet)   Entrees:  Garlic Shrimp with Linguine
  Salads:  Chinese Vegetable Salad   Desserts:  Cherry Cheese Cake Cups
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