Walnut watercress salad

Yield: 4 sweet ones

Measure Ingredient
1 large Bunch watercress;
½ cup Water chestnuts; sliced and drained
2 \N Heads beigian endive; sliced in rings
2 tablespoons Walnuts; chopped
¼ cup Buttermilk Mustard dressing

Trim tough stems from watercress and rinse in cool water. Spin or pat dry.

Mix all ingerdients together and serve chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE; CAL: 39; CHO 35mg; CAR: 5g; PRO: 1g; SOD: 34mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Similar recipes