Served as side dish. Vegetarian dish. Speciality: Low Fat, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

Chinese

1 head Cauliflower, cut into flowerettes

1 Cucumber, peeled and sliced

1/2 lb fresh Spinach, torn into bite-size pieces

1/2 lb sliced fresh Mushrooms

2 Carrots, thinly sliced on the diagonal

3 Green Onions, sliced (including tops)

1 Green Pepper, cut into 1 inch squares

3 Stalks Celery, diagonally sliced

1 1/2 cups Beef Broth

1/2 cup Soy Sauce

1/2 cup Sake (or dry white wine)

Ground Black Pepper, to taste

1/4 teaspoon Garlic Powder

Sugar, to taste

Place all vegetables in large salad bowl. Combine broth, soy sauce, sake, black pepper, garlic powder, and sugar in small mixing bowl. Just before serving, pour dressing over salad and toss to coat. If using sake, less sugar will be needed (about 2 Tablespoon); if using dry white wine, more sugar will be needed or to taste This makes about 2 c. dressing: If you do not use it all, refrigerate leftovers for use on other salads.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 8

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