Instructions: 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

Finsand

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.