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Romaine, Red Onion, and Fennel Salad with Tart Lime Dress

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Yield: 4 servings

6 oz Romaine lettuce; 1 c Cauliflowerets;
1 1/2 c Fennel bulb; shredded 1/2 c Red onion; sliced
-(about 1 large bulb)

MMMMM-TART LINE DRESSING--
1/2 c Line juice; fresh 1/4 ts Salt;
1 tb Olive oil; 1/4 ts Ground pepper; fresh
1 c Garlic; minced 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 Obrion and her Meal Master

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Comments

Romaine, Red Onion, and Fennel Salad with Tart Lime Dress<br /> Yield: 4 servings<br /> <br /> 6 oz Romaine lettuce; 1 c Cauliflowerets;<br /> 1 1/2 c Fennel bulb; shredded 1/2 c Red onion; sliced<br /> -(about 1 large bulb) <br /><br />MMMMM-TART LINE DRESSING------<br /> 1/2 c Line juice; fresh 1/4 ts Salt;<br /> 1 tb Olive oil; 1/4 ts Ground pepper; fresh<br /> 1 c Garlic; minced 1/4 ts Paprika;<br /> <br /> SALAD:<br /> <br /> Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce<br /> pieces in a salad bowl; toss with shredded fennel, cauliflowerets,<br /> and red onion. Prepare Tart Lime Dressing. Sprinkle dressing over<br /> salad and toss just before serving.<br /> <br /> TART LIME DRESSING:<br /> Combine all ingredients and mix well.<br /> <br /> Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE<br /> CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbott<br /> Hess,R.D.,M.S. and Katharine Middleton<br /> Brought to you and yours via Nancy Obrion and her Meal Master<br /> <br />
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