| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Diabetic, Salads, Vegetables, Side dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 6 | oz | Romaine lettuce; |
| 1 1/2 | c | Fennel bulb; shredded (about 1 large bulb) |
| 1 | c | Cauliflowerets; |
| 1/2 | c | Red onion; sliced |
| 1/2 | c | Line juice; fresh |
| 1 | tb | Olive oil; |
| 1 | c | Garlic; minced |
| 1/4 | ts | Salt; |
| 1/4 | ts | Ground pepper; fresh |
| 1/4 | ts | Paprika; |
INSTRUCTIONS
TART LINE DRESSING SALAD: Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion. Prepare Tart Lime Dressing. Sprinkle dressing over salad and toss just before serving. TART LIME DRESSING: Combine all ingredients and mix well. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60 Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master Posted to MM-Recipes Digest V4 #096 by "Deborah Kühnen" <[email protected]> on Apr 6, 97
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