Romaine, Red Onion, And Fennel Salad With Tart Lime Dress
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Diabetic, Salads, Side dishes, 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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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