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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Diabetic, Salads, Side dish, Vegetables, 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 T Olive oil
1 c Garlic, minced
1/4 t Salt
1/4 t Ground pepper, fresh
1/4 t Paprika

INSTRUCTIONS

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"  <DEBKUHNEN@msn.com> on Apr 6, 97

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 233
Calories From Fat: 90
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 207.8mg
Potassium: 843.9mg
Carbohydrates: 33.3g
Fiber: 15.6g
Sugar: <1g
Protein: 8.5g


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