Thinly Celery Oriental Salad

Thinly Celery Oriental Salad

Ingredients:
1/2 cup thinly sliced celery hearts
2 green onions, cut in half lengthwise, then cut into 1-inch pieces
16 sprigs cilantro, leaves only
1/2 cup fresh mint leaves
1 medium tomato, cut in half and cut into very thin slices
1/2 cup thinly sliced English cucumber
1 head Romaine lettuce, inner leaves only
1 head butter lettuce, inner leaves only
1 bunch watercress, large stems removed
2 hard cooked eggs, whites and yolks separated
6 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 tsp. Splenda
5 Tbsp. lemon Juice
1 Tbsp. fish sauce
Combine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce and
watercress. Thinly slice the egg whites and add to the mix.
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Heat the oil in a small frying pan over medium heat. Add the garlic and cook until the
garlic turns pale gold. Remove from the heat and let cool. Mash the egg yolks. Add the
Splenda, lemon juice and fish sauce. Beat in the garlic and oil. Toss with the salad,
lightly pressing the ingredients together.
Delightful Parmesan Escarole
Note: Serves 8 , Total Carbohydrates: 90. You can use chicory in place of escarole. The
braising mellows the flavor and gives the greens a silky, rich texture.