Mushroom salad

 
                               MUSHROOM SALAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Diabetic                         Salads
                 Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
  
 
 
                    - - - - - - - - - - - - - - - - - -