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Title: Romaine, Red Onion, and Fennel Salad with Tart Lime Dress
Categories: Diabetic Salad Vegetable Side Vegetarian
Yield: 4 Servings
| 6 | oz | Romaine lettuce; |
| 1 1/2 | c | Fennel bulb; shredded (about 1 large bulb) |
| 1 | c | Cauliflowerets; |
| 1/2 | c | Red onion; sliced |
| TART LINE DRESSING | ||
| 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; |
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
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