|Bibb lettuce heads||1|
|Boston lettuce head||1|
|Chinese cabbage stalk||2|
|Water chestnuts||8 Ounce|
|Bamboo shoots||8 Ounce|
|Bean sprouts||1 Cup (16 tbs)|
|Soy french dressing||1⁄4 Cup (4 tbs)|
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.
Thinly slice the water chestnuts.
Carefully pat greens dry with towel.
Place in wooden bowl.
Top with water chestnuts, bamboo shoots, and bean sprouts.
Cover with Soy French Dressing.
Toss lightly until all ingredients are coated.