Mandarin Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch red leaf lettuce -- torn
1 small yellow bell pepper -- seeded and sliced
8 ounces waterchestnuts, canned -- drained and sliced
8 ounces mushrooms -- sliced
11 ounces mandarin oranges in light syrup
1 small red onion -- sliced thin
1 tablespoon ginger -- minced
1/3 cup vegetable oil
3 tablespoons wine vinegar -- *see Note
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon no salt added tomato paste

Remove seeds and ribs of yellow bell pepper and slice into thin strips.
Slice red onion into thin slices. Slice mushrooms. Tear red lettuce
into bite size pieces.
Drain water chestnuts. Drain oranges saving syrup.
Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange
slices together in a large salad bowl.
In a blender add juice from oranges, oil, ginger, vinegar, soy sauce,
sesame oil and tomato paste. Process until smooth and ginger is finely
chopped.
Either toss the salad with the dressing or serve it on the side and let
people add their own.

Copyright: "Michele Wilson 2003"

Per Serving (excluding unknown items): 149 Calories; 10g Fat (56.7%
calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable;
1/2 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : I use Garlic Wine Vinegar.

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