1 med. head crisp lettuce, shredded (Napa, if available)
2 (16 oz.) cans bean sprouts, drained, rinsed in cold water
2 bell peppers, coarsely chopped, green, yellow or red
2 cans water chestnuts, thinly sliced, drained
1/2 c. chopped toasted almonds
1/2 c. diced celery
1/3 c. thinly sliced green onions
1/3 c. shredded carrots
1 jar straw mushrooms, drained

Place all ingredients, except almonds, in large bowl. Just before serving, pour dressing over and toss. Sprinkle almonds over top. Serves 12-15.

DRESSING:

(Prepare the day before using) 1 tsp. Dijon mustard 1/2 tsp. Tabasco 2 tsp. chili powder 2 cloves garlic, crushed 1 tbsp. grated onion 5 tbsp. wine vinegar 2 tsp. dried salad herbs 1 tsp. seasoned salt 2 tsp. soy sauce 1 tbsp. sugar

Place all ingredients in jar with tight fitting lid. Cover. Shake vigorously. Refrigerate overnight.