Colorful vegetable salad

Yield: 6 sweet ones

Measure Ingredient
1 medium Size head red leaf lettuce;
1 \N Bunch of radishes; sliced
1 \N Carrot; thinly sliced or grated
1 medium Sized red bell pepper;* diced
3 \N Green onions; chopped
½ cup Alfalfa spouts;
¼ cup Creamy Tofu dressing;
1 tablespoon Toasted pine nuts;**

* I used green, red and yellow bell pepper... ** And nuts may be used...(pine nuts here cost 5.99 a pound) Separate lettuce leaves and trim, rinsing well in cool water. Spin or pat dry, tear in bite-size pieces and place in a large salad bowl. Add radishes, carrot, bell pepper, green onions and sprouts. Toss with dressing and garnish pine nuts. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 51; CHO: 0mg; CAR: 7g; PRO: 3g; 77mg; SOD: 77mg; FAT: 3g;

Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master

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