Mushroom salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Iceberg lettuce; |
| ½ | large | Bostom lettuce; |
| 1 | large | Cucumber; |
| ½ | pounds | Green beans; |
| ½ | pounds | Mushrooms; |
| ¼ | cup | Lo-cal french dressing |
Directions
Rinse lettuce. Break into large pieces. Peel and slice cucumber into ¼". Peel and slice cucumber into ¼ 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 ¼" 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