| 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”
Nutrition (calculated from recipe ingredients)
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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