Yield: 4 sweet ones
|1 large||Bunch watercress;|
|½ cup||Water chestnuts; sliced and drained|
|2||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.