Mushroom Salad
Yield: 8 servings
1/2 md Iceberg lettuce; 1/2 lb Green beans;
1/2 lg Bostom lettuce; 1/2 lb Mushrooms;
1 lg Cucumber; 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 OBrion and her Meal-Master
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