Feed Me That logoWhere dinner gets done
previousnext


Title: Romaine, Red Onion, and Fennel Salad with Tart Lime Dress
Categories: Diabetic Salad Vegetable Side Vegetarian
Yield: 4 Servings

6ozRomaine lettuce;
1 1/2cFennel bulb; shredded (about 1 large bulb)
1cCauliflowerets;
1/2cRed onion; sliced
TART LINE DRESSING
1/2cLine juice; fresh
1tbOlive oil;
1cGarlic; minced
1/4tsSalt;
1/4tsGround pepper; fresh
1/4tsPaprika;

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

previousnext