| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetables, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | c | Romaine lettuce; shredded |
| 2 | c | Iceberg lettuce; shredded |
| 1 | c | Spinach; shredded |
| 1 | c | Swiss chard; shredded |
| 12 | Radishes; whole or sliced | |
| 1 | c | Endive; curly |
| 1 | Cucumber; sliced | |
| 2 | Stalks celery; diced w tops | |
| Your own combinations | ||
| Boston or bibb lettuce | ||
| Red/green cabbage | ||
| Kale or comfrey | ||
| Chicory or sorrell | ||
| Parsley or watercress | ||
| Turnip, collard; beet greens | ||
| Or mustard or dandelion | ||
| Onions; tomatoes, sprouts | ||
| Mushrooms; sliced fresh | ||
| Red/green/gold peppers | ||
| Sliced | ||
| Flowerettes or broccoli | ||
| Caulifower | ||
| Zucchini or yellow squash | ||
| Sliced | ||
| Scallions or chives |
INSTRUCTIONS
OR OTHER INGREDIENTS Food Exchanges per serving: FREE Source: Vegetarian Cooking for Diatetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master
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