Title: Mushroom Salad
Categories: Diabetic Salad Vegetable Side Vegetarian
Yield: 8 Servings

1/2	md	Iceberg lettuce;
1/2	lg	Bostom lettuce;
1	lg	Cucumber;
1/2	lb	Green beans;
1/2	lb	Mushrooms;
1/4	c	Lo-cal french dressing

Rinse lettuce. Break into large pieces. Peel and slice cucumber into 1/4". Peel and slice cucumber into 1/4 slices. Rinse green beans; cut bean into 1-in pieces. Place into greens, cucumber, and beans into plastic bag or tightly covered container. Store in referigerator 4 to 6 hours or overnight to crisp. Trim mushrooms stems to 1/4" of cap. Cut mushrooms if discolored.) Cut mushrooms in thin slices. Just before serving, carefully pat greens, cucumber, and dry on towel. Place in wooden bowl; cover with French Dressing. Toss to lightly coat all ingredients with dressing. Top with mushrooms. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

previous

next