| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Diabetic, Salads, Vegetables, Side dishes, 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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