Yield: 4 Servings
|6 ounces||Romaine lettuce;|
|1½ cup||Fennel bulb; shredded (about 1 large bulb)|
|½ cup||Red onion; sliced|
|½ cup||Line juice; fresh|
|1 tablespoon||Olive oil;|
|1 cup||Garlic; minced|
|¼ teaspoon||Ground pepper; fresh|
TART LINE DRESSING
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