| 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
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