From Paulette Vickery's Recipe Collection

WW: SPINACH AND SPROUT SALAD

salads, vegetables

2 tablespoon soy sauce
2 tablespoon fresh lemon juice
1 teaspoon asian sesami oil
1/4 teaspoon sugar
1/4 teaspoon pepper
8 cup fresh spinach
1 cup sliced fresh mushrooms
1 cup bean sprouts
1 can water chestnuts, 8oz
1 each red pepper, diced
4 each scallions sliced
2 tablespoon sesami seeds, toasted

In a small jar with tightly fitting lid, or a small bowl, combine soy sauce, lemon juice, oil, sugar, and pepper. Cover and shake well, or whisk until blended. In a large salad bowl, combine spinach, mushrooms, sprouts, sliced and drained water chestnuts, red bell pepper, and scallions. Add dressing and toss to coat. Serve sprinkled with sesami seeds. To inhance flavor of sesami seeds, heat them in a small skillet over low heat until browned, stirring constantly. Per serving: 1 point, calories 53, fat 2 G, saturated fat 0 G, cholesterol 0 G, sodium 198 MG, carbohydrate 8 G, fiber 3 G, protein 1 G, calcium 84 G.

Yield: 8 servings





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