Chinese Salad
1 large head Bibb lettuce
1 large head Boston lettuce
2 stalks Chinese cabbage
8~oz. can bamboo shoots
1 C. bean spouts
1/2 C. soy French dressing
Rinse lettuce and cabbage leaves. Break into bite~sized 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. Drain thoroughly. Thinly slice the water chestnuts. Carefully pat greens dry with towel. Place in wooden bowl. Cover with soy French dressing. Toss lightly until all ingredients are coated.