Mushroom Salad

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	Advertisements

Preparation
 
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

 

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