| 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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