Romaine~ red onion~ & fennel salad with tar

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;



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

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