Vietnamese Salad

Let's start with a really exotic tossed salad from Southeast Asia!

1 quart (.95 L) romaine lettuce, broken up

1 quart (.95 L) torn butter lettuce

3 scallions, sliced, including the crisp part of the green shoot

1 ruby red grapefruit

1 tablespoon (1.5 g) Splenda

3 tablespoons (45 ml) fish sauce (nuoc mam or nam pla)

3 tablespoons (45 ml) lime juice

1½ teaspoons chili garlic paste

2 tablespoons (15 g) chopped peanuts

½ cup (30 g) chopped cilantro

½ cup (30 g) chopped fresh mint

Wash and dry your lettuce, combine it, then divide it onto 4 salad plates.

Slice your scallions, and scatter over the lettuce.

Halve your grapefruit, and using a sharp, thin-bladed knife, cut around each section to loosen. Divide the grapefruit sections between the salads.

Mix together the Splenda, fish sauce, lime juice, and chili paste. Drizzle equal amounts of the dressing over each salad; then top each portion with chopped peanuts, cilantro, and mint, and serve.

Yield: 4 servings

Each with: 101 calories; 4 g fat; 4 g protein; 14 g carbohydrate; 4 g dietary fiber; 10 g usable carbs.