Chinese Salad

Course : Vegetables
Serves: 12
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1 large bibb lettuce
1 large Boston lettuce
2 stalks Chinese cabbage
8 ounces bamboo shoots
1 cup bean spouts
1/2 cup soy french dressing

Preparation / Directions:

Rinse lettuce and cabbage leaves. Break into bite-size pieces. Place in plastic 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.

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