Asparagus salad #3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Spinach |
| ½ | cup | Celery; sliced |
| 1 | Head romaine lettuce | |
| ½ | cup | Cucumber; peeled sliced |
| 10 | Spares of asparagus | |
| ½ | cup | Lemon French Dressing |
| ½ | Head red cabbage | |
Directions
From: LD Goss <ldgoss@...>
Date: Mon, 15 Jul 1996 14:33:57 -0500 Rinse greens. Break into bite-size pieces. Place in plastic bag or lightly covered container. Store in refrigerator 4-6 hours or overnight to crisp.
Wash asparagus spears and cut into all 2" pieces. Shred cabbage just as for coleslaw; remove all hard pieces.
Just before serving, carefully pat greens dry on towel. Place all ingredients in wooden bowl. Toss lightly to cost all ingredients with Lemon French Dressing.
Food Exchanges per serving. ½ VEGETABLE EXCHANGE; CAL: 42 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .