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| 5 Tasse | Iceberg lettuce shredded |
| 1 mittel | Cucumber thinly sliced |
| 1 Tasse | Bean sprouts fresh |
| 1 Tasse | waterchestnuts canned |
| 1/2 Tasse | green onions thinly sliced |
| 4 Tasse | Chicken; cooked and cubed |
| 1 x ca. 450 g | Pea pods; fresh |
| 2 Tasse | Fat-free mayonnaise |
| 1 Esslöffel | sugar |
| 2 Teelöffel | curry powder |
| 1/2 Teelöffel | ginger ground |
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Place lettuce in the bottom of a 4 quart salad bowl. Add by layers, the cucumbers, bean sprouts, water chestnuts, onions, pea pods and chicken. In another bowl, mix the mayonnaise, sugar, curry and ginger. Spread this mixture over the top of the salad. Cover and chill several hours or even overnight. 10 servings. 195.6 calories, 5.3 fat grams, 25.3% fat.
Eat-L Digest 10 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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