| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Salad |
12 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Spinach |
| 1/2 |
c |
Celery; sliced |
| 1 |
|
Head romaine lettuce |
| 1/2 |
c |
Cucumber; peeled sliced |
| 10 |
|
Spares of asparagus |
| 1/2 |
c |
Lemon French Dressing |
| 1/2 |
|
Head red cabbage |
INSTRUCTIONS
From: LD Goss <ldgoss@METRONET.COM>
Date: Mon, 15 Jul 1996 14:33:57 -0500
Rinse greens. Break into bite-size pieces. Place in plastic bag or lightly
covered container. Store in refrigerator 4-6 hours or overnight to crisp.
Wash asparagus spears and cut into all 2" pieces. Shred cabbage just as for
coleslaw; remove all hard pieces.
Just before serving, carefully pat greens dry on towel. Place all
ingredients in wooden bowl. Toss lightly to cost all ingredients with Lemon
French Dressing.
Food Exchanges per serving. 1/2 VEGETABLE EXCHANGE; CAL: 42
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you
and yours via Nancy O'Brion and her Meal-Master.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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