Yield: 4 Servings
Measure | Ingredient |
---|---|
6 ounces | Romaine lettuce; |
1½ cup | Fennel bulb; shredded (about 1 large bulb) |
1 cup | Cauliflowerets; |
½ cup | Red onion; sliced |
½ cup | Line juice; fresh |
1 tablespoon | Olive oil; |
1 cup | Garlic; minced |
¼ teaspoon | Salt; |
¼ teaspoon | Ground pepper; fresh |
¼ teaspoon | Paprika; |
TART LINE DRESSING
SALAD:
Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion.
Prepare Tart Lime Dressing. Sprinkle dressing over salad and toss just before serving.
TART LIME DRESSING: Combine all ingredients and mix well.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master
Posted to MM-Recipes Digest V4 #096 by "Deborah Kühnen" <DEBKUHNEN@...> on Apr 6, 97