Asian Salad

Asian Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 g mixed salad greens
100 g carrot sliced to julienne
100 g red capsicum -- seeded, sliced julienne
100 g snow peas -- top and tail, sliced julienne
1 red onion -- peeled thinly sliced
3/4 cup chopped fresh mint
1/2 cup chopped coriander
1 firm greenish mango -- peeled, sliced julienne
50 g bean shoots. -- (50 to 100)
DRESSING
2 teaspoon sweet chili sauce with ginger
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
2 teaspoon cider vinegar
1 teaspoon sesame oil
1 teaspoon virgin olive oil

to make dressing, combine all ingredients, except oil in a screw top jar
and shake well. Slowly whisk in the oil. Keep sealed and refrigerated. To
make salad combine all ingredients, and toss well with dressing. Seve
salad in individual bowls.

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Per Serving (excluding unknown items): 249 Calories; 10g Fat (35.0%
calories from fat); 10g Protein; 33g Carbohydrate; 13g Dietary Fiber; 0mg
Cholesterol; 80mg Sodium. Exchanges: 6 Vegetable; 2 Fat; 0 Other
Carbohydrates.

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