0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Diabetic, Salads, Vegetables, Side dishes, Vegetarian 8 Servings

INGREDIENTS

1/2 md Iceberg lettuce;
1/2 lg Bostom lettuce;
1 lg Cucumber;
1/2 lb Green beans;
1/2 lb Mushrooms;
1/4 c Lo-cal french dressing

INSTRUCTIONS

Rinse lettuce.  Break into large pieces.  Peel and slice cucumber into
1/4".  Peel and slice cucumber into 1/4 slices.  Rinse green beans;
cut bean into 1-in pieces.  Place into greens, cucumber, and beans
into plastic bag or tightly covered container.  Store in
referigerator 4 to 6 hours or overnight to crisp.  Trim mushrooms
stems to 1/4" of cap. Cut mushrooms if discolored.)  Cut mushrooms in
thin slices. Just before serving, carefully pat greens, cucumber, and
dry on towel. Place in wooden bowl; cover with French Dressing. Toss
to lightly coat all ingredients with dressing. Top with mushrooms.
Food Exchange per serving: 1 VEGETABLE EXCHANGE  CAL: 60
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?