MUSHROOM SALAD

20.08.2008 | Author: Cook | Posted in Mushrooms
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MUSHROOM SALAD


Servings: 8
Ingredients: 

  • 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

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