Mushroom Salad from Healthy Diabetic Recipes

Mushroom Salad Recipe

Recipe Ingredients:

1/2 medium Iceberg lettuce
1/2 large Bostom lettuce
1 large Cucumber
1/2 lb Green beans
1/2 lb Mushrooms
1/4 cup Lo-cal french dressing

Recipe Instructions:

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

Servings: 8

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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