Instructions: Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce and watercress. Thinly slice the egg whites and add to the mix.

Heat the oil in a small frying pan over medium heat. Add the garlic and cook until the garlic turns pale gold. Remove from the heat and let cool.

Mash the egg yolks. Add the Splenda, lemon juice and fish sauce. Beat in the garlic and oil. Toss with the salad, lightly pressing the ingredients together.

This recipe yields 6 servings.

Comments: The Lao women that I used to work with in Toronto made this salad for lunch. As the salad was tossed, they would lightly squeeze the ingredients together, which would infuse the dressing into the lettuce and give is a softer texture. One of them called it "Diet Salad". When I asked why, she said that it was because it was eaten with meat as an alternative to rice. I guess she was on to something!

Fish sauce is the salty liquid condiment used extensively in Southeast Asian cooking. Well stocked grocery stores and Oriental supermarkets carry it, but you can use salt in its place.

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.